Before: In the buff.
Candied Spiced Cashews - Slightly adapted from the About.com recipe
2 cups raw, unsalted cashews
2 tablespoons vegetable oil
1/4 cup corn syrup
1 generous teaspoon red pepper flakes, or to taste
1/2 teaspoon freshly ground sea saltMethodArrange the cashews in a single layer on an ungreased cookie sheet. Toast them in a 350 degree F pre-heated oven for approximately 10 minutes or until light golden brown. Watch them carefully. Do not let them get overly browned; they will be further toasted during the glazing. Remove from oven and set aside to cool.In a large non-stick skillet, heat the oil with the pepper flakes over medium heat until the oil begins to thin. Add the cooled cashews and stir to coat with the spiced oil. Add corn syrup and continue to stir until the cashews brown further and the corn syrup mixture starts to thicken, dry and bubble. Remove from heat and return to the cookie sheet, spreading the nuts out in a single layer while gently separating them. Crank salt over nuts, then taste to adjust for seasonings, adding more pepper flakes and salt if desired. Allow to cool. Sugar syrup will harden into a glaze with small bits of praline crystals. Makes 2 cups. --
This post is being submitted to Mansi of Fun and Food, the host of Game Night Party, featuring easy vegetarian recipes to whip up for feeding the crowd in front of the set on February 3 or any other of your favorite sport spectators.