Asian Spiced Cashews

I introduce to you, my obsession of the last few months of cooking. Gochujang. If you have encountered it, it was probably in the sauce on the bibimbap at your local noodle house. This is most likely not going to be the only recipe utilizing the ingredient that you see from me. But I thought it was a good recipe for those who have never tried or even heard of gochujang.

I won’t pretend to be an expert on the subject. What I do know is that gochujang is a fermented hot chili paste. It is already in most grocery stores (I get mine at Target, for example) and you may have just not noticed it. In the states you can usually find it in its sauce form, rather than the thick, scoopable paste. It is cut with soy, brown sugar and other ingredients¬†to give it a depth of flavor that I dare to say the much-hailed Sriracha does’t come close to. Gochujang is not just spicy; it is sweet, spicy, salty and…asian-y? Just try it.

In this spiced cashew mix, the gochujang is definitely a star but is not overpowering, which is what makes it a good introduction to the ingredient. It also helps the cashews bring only that small amount of after-burn heat that makes snacks so addictive. Continue reading Asian Spiced Cashews