This recipe is delicious made with any type of nut. Store in airtight container.
24 servings (1/4 cup each)
6 cups cashews 3 tablespoons margarine or butter, melted 1 tablespoon sugar 3 tablespoons crushed dried rosemary leaves ¾ teaspoon cayenne pepper 1/2 teaspoon garlic powder
Per Serving: Calories: 212 % of calories from fat: 69 Fat (gm): 17.3 Saturated fat (gm): 3.4 Cholesterol (mg): 0.0 Sodium (mg): 22 Protein (gm): 5 Carbohydrate (gm): 12.0 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 3.0
1. Heat slow cooker on high 15 minutes; add cashews. Drizzle margarine over cashews and toss; sprinkle with combined remaining ingredients and toss. Cover and cook on low 2 hours, stirring every hour. Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes. Turn heat to low to keep warm for serving or remove from slow cooker and cool.
24 servings (1/4 cup each)
6 cups cashews 3 tablespoons margarine or butter, melted 1 tablespoon sugar 3 tablespoons crushed dried rosemary leaves ¾ teaspoon cayenne pepper 1/2 teaspoon garlic powder
Per Serving: Calories: 212 % of calories from fat: 69 Fat (gm): 17.3 Saturated fat (gm): 3.4 Cholesterol (mg): 0.0 Sodium (mg): 22 Protein (gm): 5 Carbohydrate (gm): 12.0 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 3.0
1. Heat slow cooker on high 15 minutes; add cashews. Drizzle margarine over cashews and toss; sprinkle with combined remaining ingredients and toss. Cover and cook on low 2 hours, stirring every hour. Turn heat to high; uncover and cook 30 minutes, stirring after 15 minutes. Turn heat to low to keep warm for serving or remove from slow cooker and cool.
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