The Source Bulk Foods here in the UK (one of my favourite stores, I might add) have these chilli cashews that are simply to-die-for!
They're not too spicy with a hint of sweetness and obviously salty.
Despite Source's chilli cashew ingredients not being that bad, I'm however cracking down on my refined sugar consumption within my diet.
I am no means against refined sugar as it does have a time and place - especially when you need a quick energy boost before/ during a performance, or even during our daily rigorous schedules.
But for me, (I'm sure some of you can relate) processed sugar can have a negative effect on our bodies - like bloating & blemished skin.
With that being said, I do love their chilli cashews and thought,
"why miss out when I can recreate them at home?"
In my recipe I've chosen to use maple syrup.
Yes maple syrup is still a form of sugar, but in comparison to white sugar it's collected from a whole natural source, provides vitamins & minerals and Low GI, meaning slow energy release.
Maple syrup also adds a wonderful flavour to the cashews that I think is rather sensational.
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations.
1 cup raw cashew nuts
1 ½ tbsp maple syrup
1 tsp corn flour
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika
¼ tsp cayenne pepper
⅛ tsp sumac (adds a lemony flavour)
¼ tsp chilli flakes
In a fry-pan add the cashew nuts and set heat to medium.
Allow the nuts to toast, (stirring throughout) until they begin to colour.
Keep an eye on them as they tend to burn quite quickly.
Mine took around 10 minutes.
Meanwhile in a small bowl add the spices.
Stir and set aside until needed.
Once the nuts are golden, add the maple syrup and spice mix.
Stir, making sure everything is coated (I used a spatula) and toast for a further 1- 2mins.
Spread the cashews out onto a lined surface; allow the nuts to cool before enjoying.
Store in an airtight container at room temperature.
Yields x1 500ml jar