Devilled Cashews
Ingredients
Directions
Fry the cashews
Heat oil in a wok or other deep pan and fry the cashews over moderate heat, stirring constantly with a slotted metal spoon so they colour evenly.
When pale golden, remove with slotted spoon and drain on paper towels.
Do not wait until the colour is as deep as you think it should be, because the nuts will continue to cook in their own heat even after they have been removed from the oil.
Season and serve
When all the nuts have been fried and drained, combine chilli powder and salt and sprinkle over, tossing well to distribute the flavours.
When cold, dust off excess salt and chilli powder and serve.
May be made a week or two before required and stored in an airtight container.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Raw cashews
- Form the crunchy base that takes on the colour and seasoning.
- Chilli powder
- Adds heat and a reddish coating to the fried nuts.
- Salt
- Seasons the nuts and balances the heat of the chilli.
The step that matters
Pull the cashews from the oil at pale golden. Nuts keep cooking from their own residual heat after leaving the oil, so waiting for a deep colour can lead to over-browned, bitter cashews.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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