Components
- 2 1/2 cups of unsalted roasted cashew nuts
- 1/3 cup of brown sugar (tea)
- Two tablespoons of water
- One teaspoon of ground cumin
- pieces of 1 Tahiti lemon
- add salt gradually, tasting as you go
Ready state
- Cover a large baking tray with parchment paper.
- In a spacious frying pan, combine the brown sugar and cumin powder. Pour in the water and stir with a spatula.
- Place the frying pan over medium heat and cook until it reaches a boil. Add the chestnuts and stir for 3 minutes until the syrup starts to thicken and the chestnuts caramelize. Season with salt, add lemon zest, and mix thoroughly.
- Place the chestnuts on a baking sheet lined with paper and spread them out using a spatula – the more spaced out they are, the quicker they will cool. Allow them to cool before serving or storing.
NOTE: Chestnuts can be kept for up to 15 days when stored in a container with an airtight seal.
