24 mature cashews, with or without shells and pit (2.4 kg)
4 cups of sugar (720 g)
1 lime with skin, cut into slices
1 cup of water (240 ml)
24 mature cashews, with or without shells and pit (2.4 kg)
4 cups of sugar (720 g)
1 lime with skin, cut into slices
1 cup of water (240 ml)
Cut a 2 cm slice from the bottom of each cashew (the cabin part) and discard it
Use a skewer to make small holes in the cashews and gently squeeze them over a bowl
Reserve the juice and the cashew separately
In a large, heavy-bottomed saucepan or copper skillet, bring the sugar, cashew juice, and lime slices to a boil over high heat, stirring occasionally, until a syrup forms
Remove the lime and discard it
Add the cashews and increase the heat
Cook, uncovered, for 1 hour and 30 minutes
Add the water and cook for an additional 20 minutes
Serve at room temperature or refrigerate in an airtight container until serving time
If desired, serve with cookies
299 calories per serving
Note: The part of the cashew containing the cabin is where you'll find the highest concentration of tannins, which makes it astringent; for this reason, it should be removed
Use an stainless steel knife to avoid altering the flavor.
