Light Bites Recipes - Roasted Coconut Cashew Nuts Recipe

Ingredients

• 15ml/1 tbsp groundnut (peanut) oil

• 30ml/2 tbsp clear honey

• 250g/9oz/2 cups cashew nuts

• 115g/4oz desiccated (dry unsweetened) coconut

• 2 small fresh red chilies, seeded and finely chopped

• salt and ground black pepper

Serves 6-8

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Method:

1. Heat the oil in a wok or large frying pan and then stir in the honey.

2. After a few seconds add the nuts and coconut and stir-fry until both are golden brown.

3. Add the chilies, with salt and pepper to taste. Toss until all the ingredients are well mixed.

4. Serve warm or cooled in paper cones or on saucers.

Note: Serve these wok-fried hot and sweet cashew nuts in paper or cellophane cones at parties. Not only do they look enticing and taste terrific, but the cones help to keep your guests' clothes and hands clean and can simply be crumpled up and thrown away afterwards.

Cook's Tip: When preparing chilies, it is a good idea to wear rubber gloves to avoid getting capsaicin on your hands. This chemical, which is concentrated in chili seeds and pith, is a strong irritant and will cause a burning sensation if it comes into contact with delicate skin. If you don't wear gloves, wash your hands with soap after handling chilies.

Variations: Whole almonds also work well if you cannot get hold of any cashews, but for the a more economical snack, simply roast whole unsalted peanuts using the method described here.