Sesame-Seaweed Cashews
At Graft Wine + Cider Bar, chef Christina McKeough tosses these Asian-style turmeric-laced bar nuts with a toasty, vibrant green pumpkin seed oil from local Finger Lakes producer Stony Brook. The crunchy seeds and spices at the bottom of the bowl are just as delicious as the cashews themselves.Slideshow:More Nut Recipes
November 2016
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Recipe Summary
Ingredients
Directions
Make Ahead
The cashews can be stored in an airtight container for up to 3 days.
Notes
Furikake is a seasoning mix that includes seaweed, sesame seeds, sugar, salt and dried bonito (fish flakes). For this recipe, we recommend a traditional blend that’s not flavored with wasabi.