Directions:
- In a large nonstick skillet, cook cashews over medium heat until toasted, about 4 minutes. Add the oil, curry powder, garlic, Worcestershire sauce, cumin and cayenne. Cook and stir for 2-4 minutes or until cashews are well coated. Spread on foil to cool completely. Stir in cranberries; store in an airtight container. Yield: 2-1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.51 Kcal (1999 kJ) | ||
| Calories from fat | 342.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.04g | 59% | |
|---|---|---|---|
| Sodium | 305.66mg | 13% | |
| Potassium | 424.81mg | 9% | |
| Total Carbs | 28.32g | 9% | |
| Sugars | 9.4g | 38% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 13.3g | 27% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 4.1mg | 23% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 556.29 Kcal (2329 kJ) | ||
| Calories from fat | 398.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.32g | 59% | |
|---|---|---|---|
| Sodium | 356.1mg | 13% | |
| Potassium | 494.9mg | 9% | |
| Total Carbs | 33g | 9% | |
| Sugars | 10.95g | 38% | |
| Dietary Fiber | 2.59g | 9% | |
| Protein | 15.5g | 27% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 4.8mg | 23% | |
| Calcium | 45.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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