Ingredients
- 1/2 cup sugar
- 1 tablespoon Busha Browne Spicy & Hot Pepper Sherry
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon Dave’s Ancho Powder
- 2-1/2 cups unsalted cashews, toasted
Directions
- 1. In a large heavy saucepan over medium heat, combine sugar and Busha Browne Spicy & Hot Pepper Sherry. Cook, without stirring, until mixture turns a golden amber color, about 8 minutes. Remove from the heat; stir in the salt, cumin and Dave’s Ancho Powder . Add cashews; stir until blended. Cool on waxed paper. Store in an airtight container. Yield: about 2-2/3 cups.
