Friday, April 06, 2007

Sesame-Soy Cashews with Wasabi Peas and Nori

In November, we were gifted a very large amount of cashews. Those cashews, though eaten here and there, have been in our pantry ever since. Today I decided to do something about that.

I used all of them to make this snack mix from an issue of Martha Stewart Living. Since I already had nori (dried seaweed sheets, the kind that wrap sushi), I picked up some wasabi peas from GrandMart and was all set. This came together very quickly! It only took 20 minutes to cook thoroughly, instead of 40, but that might be because I halved the recipe and only used one pan. If you make it, you might want to check up and decide on your own when it is done. We thought it was very tasty. I would make this again if I were having an Asian-themed dinner party. It's a good snack!

Sesame-Soy Cashews with Wasabi Peas and Nori

1/4 cup reduced-sodium soy sauce
2 Tbsp sugar
1 1/2 Tbsp sake (Note: I did not use this)
1 tsp sesame oil
1 tsp freshly grated ginger
3/4 tsp ground ginger
4 cups roasted, unsalted cashews (about 1 1/4 lbs)
1/4 cup sesame seeds
1 sheet toasted nori
2 cups wasabi peas

1. Preheat oven to 250°. In a medium bowl, combine soy sauce, sugar, sake, sesame oil, and fresh and ground ginger. Add cashews and sesame seeds, and toss until well coated.

2. Spread out nut mixture evenly on two baking sheets lined with Silpat baking mats. Bake, stirring every 10 minutes, until glaze turns golden brown and is almost dry, about 40 minutes. Remove from oven, and let cool about 20 minutes.

3. Break nut mixture into clusters, and place in a large bowl. Using kitchen scissors, cut nori into 3/4 inch wide strips; add to bowl along with wasabi peas. Mixture can be stored in airtight containers at room temperature up to 1 week.

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