Cumin Cayenne Cashews – Great Holiday Cocktail Snack
Servings: 0
Ingredients
- 1 egg white
- 8-10 oz. salted roasted cashews
- 1/3 cup sugar
- 2 teaspoons cumin
- 2 teaspoons coarse salt
- 1 1/2 teaspoon cayenne
- Parchment paper
Instructions
- Preheat oven to 250 degrees. Line a large baking sheet with sides with parchment paper.
- In a medium bowl whisk egg white with 1 tablespoon water until foamy. Add cashews and toss to coat.Transfer the nuts to a strainer, shake and then let drain for at least 2 minutes.
- Meanwhile, wipe out the bowl and then add the sugar, cumin, salt and cayenne and whisk to mix. Add the nuts and toss to coat thoroughly.
- Spread nuts in a single layer on prepared baking sheet. Bake for 40 minutes. Stir with a spatula and spread nuts out again. Reduce the heat to 200 degrees and bake for 20-30 minutes more, or until dry.
- Using a spatula loosen nuts from baking sheet. Let them cool to room temperature on the sheet.
- Enjoy!
Notes
Adapted from Food & wine April 1991 recipe.
Note - I have used this quantity of seasoning with an 8.5 ounce can of cashews which produces a more intensely flavored nut, with more coating. You may want to try them with the 1 pound of cashews the first time, to see whether you want to try this other variation.
Note - I have used this quantity of seasoning with an 8.5 ounce can of cashews which produces a more intensely flavored nut, with more coating. You may want to try them with the 1 pound of cashews the first time, to see whether you want to try this other variation.