5.0
(1)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
Step 2
When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it’s best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
Step 3
Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.
Your folders
foodnetwork.com
1 hours
Your folders
foodnetwork.com
4.3
(6)
50 minutes
Your folders
smittenkitchen.com
Your folders
cooking.nytimes.com
4.0
(13)
Your folders
cooking.nytimes.com
5.0
(106)
Your folders
vegetariantimes.com
Your folders
smittenkitchen.com
Your folders
foodandwine.com
5.0
(5.0k)
Your folders
177milkstreet.com
30 minutes
Your folders
vanillaandbean.com
5.0
(18)
Your folders
sweetpeasandsaffron.com
5.0
(6)
10 minutes
Your folders
scheckeats.com
Your folders
cooking.nytimes.com
4.0
(213)
Your folders
cooking.nytimes.com
4.0
(3.4k)
Your folders
bonappetit.com
4.7
(16)
Your folders
cooking.nytimes.com
5.0
(300)
Your folders
cooking.nytimes.com
4.0
(255)
Your folders
rhubarbarians.com
5.0
(11)
15 minutes
Your folders
foodnetwork.com
4.1
(7)
4 hours