Kadju Badun (Sri Lankan Deviled Cashews)
From: Angie

I love the peppy-salty seasoning on this wonderful snack or party nibble, and I was pleasantly surprised to find that fried cashews are not greasy at all. I don't know if this is authentic to the recipe, but I also like to let the finished nuts cool just a bit then toss them in a bag with some garlic salt before serving.

SERVES 4 -6

• 8 ounces cashews
• 3/4 teaspoon paprika (I like to use the hot paprika!)
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 teaspoon water
• 1/3 cup vegetable oil
• 1 1/2 teaspoons chili powder
• garlic salt

Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.

Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly.

Remove from the oil, drain on paper towels and let cool slightly.

In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.