Recipes>Cashew Recipes
Two Nuts to Nibble
by Dominique Woolf from Dominique’s Kitchen
Serves 4
Total 25min
Prep 5min
Cook 20min
Are there quicker, more moreish treats in existence? We think not. Taking just 5 minutes to make, these speedy, tasty edible treats are a great gift option for all occasions.
Discover more delicious Side Dish recipes
Vibrant accompaniments to any main
From the book
Dominique’s Kitchen
Dominique Woolf
Dominique’s Kitchen
The debut cookbook from the winner of The Great Cookbook Challenge
Fuss-free family favourites, from traybakes to curries
Packed with East and Southeast Asian flavours
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Ingredients
| For the Black Pepper & Chilli Cashews: | |
|---|---|
| 200g | raw cashew nuts |
| 1 tbsp | neutral oil |
| ½ tsp | fine salt |
| 2 tsp | soft brown sugar |
| 1 tsp | chilli powder (use less if you prefer a milder heat) |
| 1 tsp | finely ground black pepper |
| For the Five-Spice Roasted Peanuts: | |
| 200g | raw peanuts |
| 1 tbsp | neutral oil |
| ½ tsp | fine salt |
| 2 tsp | Chinese five-spice |
| ½ tsp | chilli powder |
| 1 tbsp | soft brown sugar |
Method
Five-Spice Roasted Peanuts
Preheat the oven to 190°C/170°C fan/gas mark 5.
Place all the ingredients in a bowl and mix, making sure the peanuts are evenly coated.
Place in the oven and cook for 12–18 minutes, or until golden brown. Cool and serve.
Will keep for 3 days in an airtight container.
Black Pepper & Chilli Cashews
Preheat the oven to 190°C/170°C fan/gas mark 5.
Place all the ingredients in a bowl and mix, making sure the cashews are evenly coated.
Pour on to a baking sheet and cook for 10–12 minutes, or until the cashews are golden brown. Cool and serve.
Will keep for 3 days in an airtight container.
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Ingredients
Method
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