Cashews are transformed when they’re sautéed in a skillet with yummy spices. These were a part of our New Years Eve spread, along with cheese fondue with bread, veggies, and apples (a Genco-family tradition), and spinach-artichoke dip (my contribution this year).
Thanks to my Mom for passing on this simple recipe:
- Sauté the cashews in a little butter and olive oil.
- Jazz them up with some cumin, cardamom, coarse salt, and cayenne pepper, and stir until they are golden and fragrant.
Happy 2008, everyone!