Ingredients
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1/4 cup (52 g) sugar
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2 tablespoons (30 ml) water
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1 tablespoon (15 ml) apple cider vinegar
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1 teaspoon (5 g) curry powder
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1 cup (150 g) roasted cashews
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1/4 teaspoon (1 g) kosher salt
Directions
- Line a rimmed baking sheet with parchment paper and spray with cooking spray. Set aside.
- Stir sugar, water, vinegar and curry powder together in a small non-stick skillet over medium heat. Bring to a simmer and add nuts to skillet. Cook, stirring constantly until liquid is mostly absorbed and nuts are shiny, about three to five minutes.
- Once coated, transfer cashews in an even layer onto prepared sheet and sprinkle with kosher salt.
- Allow to cool and harden completely before breaking up to serve.
