INGREDIENTS

1 cup                                     Cashew Nuts
1/2 cup                                  Brown Sugar, I know it's a lot but it's the right sweetness for me
2 Tablespoons                        Melted Salted Butter
2 Cups                                  All Purpose Flour
6 Tablespoons                       Cold Salted Butter
8 Tablespoons                       Cold Water
Oil for deep frying.

DIRECTIONS 

1. Pulverize the cashew nuts in a blender and transfer in a bowl.  Add sugar and melted butter and mix until the consistency is similar to that of a wet sand and set aside.
2. Combine flour and butter.  Cut in the butter until you got a coarse mixture of flour and butter.  Add the cold water and mix.  Knead until the dough comes together.
3. Roll the dough in to a log and divide to 32 parts.  Roll a part of the dough in to a ball and flatten to 3-inch wide.  Scoop one teaspoon of the cashew nut filling and fold.  Crimp the edges to seal.  Repeat this step until you got 32 pieces of empanada.
4. Heat oil to low heat.  When the oil is hot enough, deep fry the empanada until golden brown.  Drain excess oil.  Enjoy this sweet snack with a cup of coffee.