Hosting a New Year’s get-together? No need to stress over fancy appetizers – try this Cooking Light recipe for jazzed-up cashews. They’re sweet and spicy and are perfect by themselves or a great accompaniment to a cheese plate. (Usually roasted, unsalted cashews can be found in the bulk bins at your local grocery story, but if you can only find roasted and salted, just leave off the extra salt in the recipe.)

Serving size: about 3 Tbsp Servings: 6 Prep/cook time: 20 minutes

Ingredients:

2 tsp peanut oil

2 tsp dark brown sugar

1/2 tsp five-spice powder

1/2 tsp ground cumin

1/4 tsp freshly ground black pepper

1/4 tsp ground red pepper

2 tsp water

1 cup roasted, unsalted cashews

1/2 tsp kosher salt

Directions:

Preheat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. Heat peanut oil in a medium saucepan over medium heat. Add brown sugar, five-spice powder, cumin, black pepper, red pepper, and water to pan. Stir until sugar dissolves and mixture begins bubbling. Add cashews to pan; cook 2 minutes or until well coated, stirring constantly. Spread cashews evenly on prepared baking sheet, using 2 forks to separate them and leaving as much room as possible between nuts. Sprinkle nuts evenly with salt. Bake at 350 degrees for 7 minutes or until fragrant. Cool slightly on pan before serving.

Nutrition information:

Calories: 152

Fat: 12.2 g (sat. 2.4g, mono 6.9 g, poly 2.3 g)

Protein: 4 g

Carbs: 9 g

Fiber: 1 g

Chol: 0 mg

Iron: 2 mg

Sodium: 164 mg

Calc.: 15 mg

Reference:

http://www.myrecipes.com/recipe/warm-spiced-cashews

Warm Spiced Cashews

Alexandra Grove, nutrition student

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