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Tuesday, July 15, 2008

*Toffee-Coated Cashews*

Today is an appetizer day, for all you party Hosts and your
family get together,s. These are so good. You can use popcorn or try pretzels. I would use more than 2 cups of popcorn though, such as 3 or 4 cups. You could probably make brittle with this recipe too. I really like blogging because I get ideas as I type. If you have any other ideas, please share them with us. Until tomorrow.


*Toffee-Coated Cashews*

Servings: 9
Makes 2¼ cups, ¼ cup servings.

Non Stick Cooking Spray
2 Tbls. Butter
¼ Cup Sugar
2 Tbls. Light Corn Syrup
1½ Tsp. Cinnamon
¼ Tsp. Ground Nutmeg
1/8 Tsp. Salt
2 Cups Cashews, Veins Removed & Roasted


Preheat oven at 300°F.
Spray a jelly roll pan with non stick cooking spray. In a small sauce pan, melt butter on medium low heat. Pour butter in a medium bowl and add sugar, corn syrup, cinnamon, nutmeg, and salt; mix well. Add the cashews to the mixture and toss to coat. Pour the coated cashews in jelly roll pan. Spread them evenly in pan. Bake, mixing every now and again, until golden brown, about 20 minutes. Place pan on a wire rack; break up the cashews with a metal spatula, As needed. Allow coated cashews to cool for 15 minutes. Serve.

Per Serving: 259 Cal (63% from Fat, 9% from Protein, 28% from Carb); 7 g Protein; 19 g Tot Fat; 5 g Sat Fat; 10 g Mono Fat; 3 g Poly Fat; 19 g Carb; 1 g Fiber; 11 g Sugar; 19 mg Calcium; 3 mg Iron; 61 mg Sodium; 7 mg Cholesterol.

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