Kadju Badun ( Sri Lankan Deviled Cashews) |
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Prep Time: 60 Minutes Cook Time: 5 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I love the peppy-salty seasoning on this wonderful snack or party nibble, and I was pleasantly surprised to find that fried cashews are not greasy at all. I don't know if this is authentic to the recipe, but I also like to let the finished nuts cool just a bit then toss them in a bag with some garlic salt before serving. Ingredients:
8 ounces cashews |
3/4 teaspoon paprika (i like to use the hot paprika!) |
1/2 teaspoon turmeric |
1/2 teaspoon salt |
1 teaspoon water |
1/3 cup vegetable oil |
1 1/2 teaspoons chili powder |
garlic salt |
Directions:
1. Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.
2. Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly.
3. Remove from the oil, drain on paper towels and let cool slightly.
4. In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.
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