Recipe information
Yield
Makes 2 cups
Ingredients
Olive oil spray
2 cups raw unsalted cashews
3 tablespoons sugar
1 1/2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Preparation
Step 1
Preheat the oven to 350°F. Spray a baking sheet with olive oil spray.
Step 2
In a medium bowl, toss together the cashews, sugar, butter, salt, and cayenne. Spread the mixture out on the prepared baking sheet. Bake, stirring the nuts occasionally, until well roasted, about 20 minutes. Set aside to cool.
Step 3
Chop the candied cashews slightly before using them as a topping for the pudding or other desserts. Store them in an airtight container at room temperature for up to 3 days.
Reprinted with permission from Susan Feniger's Street Food by Susan Feniger, © 2012 Clarkson Potter
Susan Feniger's taste for travel is reflected on the menu at Susan Feniger's Street (Hollywood) and the three Border Grill eateries (Los Angeles, Santa Monica, and Las Vegas) and Border Grill Truck and kiosk she co-owns with Mary Sue Milliken. A trailblazer on food TV with Food Network's Too Hot Tamales (199599), Feniger has more recently appeared on Season 2 of Top Chef Masters. Susan Feniger's Street Food, written with Kajsa Alger and Liz Lachman, is her sixth book.
