They are more stable than other nuts, but its best to keep them in a container in the refrigerator. If you buy cashews in bulk, store them in the freezer for up to a year and take off when they are needed.
This is a great Thai spicy cashew snack recipe. The only negative aspect of this recipe is that it tastes so good you can easily consume too many cashews. While the nuts are very nutritious, they should be consumed in moderation and are high in calories, so you should consume in moderation, if you watch the calories.
This recipe is great when you have friends over cocktails, so your family or a quick snack of tea / coffee.
Ingredients:
1 tablespoon of coconut oil or grape seed oil or cooking oil on your chosen
2 tablespoons honey
2 cups of cashew nuts
1.5 cups unsweetened shredded coconut (sweetened burns faster)
1 tablespoon red pepper flakes or finely chopped 2 dried red chillies
sea salt and black pepper to taste
You can substitute other nuts such as almonds and peanuts instead of cashews. But cashews taste amazing in this recipe.
You can adjust the honey, coconut, and red chili flakes to taste.
Preparation:
1. Heat the oil in a wok and stir in honey. After a few seconds, add nuts. Lower the heat. Cashew can burn very quickly, so stir often, so they can brown evenly. Let them brown for a few minutes.
2. Add the grated coconut, chilli, salt and pepper. Keep the agitation, and often provide heat in accordance therewith. Is a coco-brown quickly turn off the heat to about 3 minutes once, or coconut is browned.
3. Pour into a bowl and enjoy. Serve warm or cool.
