Sweet n Salty Cashews

Products Used
0
70
74
Sweet n Salty Cashews imperial
By Chef Eddy Van Damme
Prep Time:
20m
Bake/Cook Time:
10m
Yield:
2 - 3 servings

Made with salted cashews and a sugar coating, these Sweet n Salty Cashews offer a balance of sweetness and saltiness that is both satisfying and indulgent. Eat them by the handful, or use them as a topping for salads, for an afternoon snack, package them up as a gift, or as a sweet and salty treat on your charcuterie board.

Elaborados con anacardos salados y una capa de azúcar, estos anacardos Sweet n Salty ofrecen un equilibrio de dulzura y salinidad que es a la vez satisfactorio e indulgente. Cómelos a puñados, o úsalos como aderezo para ensaladas, para una merienda, empaquétalos como regalo o como un dulce y salado en tu tabla de charcutería.

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

    Directions

    1. Combine sugar and water in a sauté pan. Bring to a boil.
    2. Add cashews and toss into syrup. Cook a few minutes and until most of the syrup is evaporated. Remove from heat. Stir cashews until a white grainy coating develops on their surface.
    3. Turn heat back on to medium and toss cashews until white coating caramelizes.
    4. Remove from heat. Let cashews cool on parchment pape or silicone baking mat. 
    5. Store airtight.
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    Sweet n Salty Cashews imperial
    Por Chef Eddy Van Damme
    Tiempo de preparación:
    20m
    Tiempo de cocción / cocción:
    10m
    Rendimiento:
    2-3 porciones

    Elaborados con anacardos salados y una capa de azúcar, estos anacardos Sweet n Salty ofrecen un equilibrio de dulzura y salinidad que es a la vez satisfactorio e indulgente. Cómelos a puñados, o úsalos como aderezo para ensaladas, para una merienda, empaquétalos como regalo o como un dulce y salado en tu tabla de charcutería.

    Clasificación:
    Califíquelo usted mismo
    Tested by Chef Eddy
    Tested by Imperial
    Products Used

    Ingredientes

    Direcciones

    1. Combine el azúcar y el agua en una sartén para saltear. Llevar a ebullición.
    2. Agregue los anacardos y revuélvalos en el almíbar. Cocine unos minutos y hasta que la mayor parte del almíbar se evapore. Alejar del calor. Revuelva los anacardos hasta que se desarrolle una capa granulosa blanca en su superficie.
    3. Vuelva a encender el fuego a medio y mezcle los anacardos hasta que la capa blanca se caramelice.
    4. Alejar del calor. Deje que los anacardos se enfríen en papel pergamino o en un tapete de silicona para hornear.
    5. Almacenar herméticamente.

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