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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1 egg white
1 tbsp water
1 lb (about 3 1/2 cups) salted, roasted cashews
1/3 cup sugar
1 tbsp chili powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp kosher salt
1/2 tsp cayenne pepper
Preheat oven to 250. Spray a rimmed baking sheet with cooking spray, or lightly oil it, and set aside.
In a medium bowl, whisk egg white and water until foamy. Add the cashews and toss to coat. Transfer the nuts to a strainer, shake, and let drain for about 2 minutes.
In a large bowl, mix the sugar, chili powder, cumin, coriander, salt, and cayenne. Add the nuts and toss to coat thoroughly. Spread the nuts on the baking sheet in a single layer. Roast for 40 minutes. Stir the nuts with a spatula and spread them out again. Roast for 20 minutes longer, until the nuts are dry.
Using a spatula, loosen the nuts on the baking sheet but do not remove them. Let cool to room temperature. Be sure to let the nuts cool completely and become crisp. Store in an airtight container at room temperature for up to 2 weeks. If necessary, recrisp them at 350 for a few minutes before serving.
Makes 4 cups
NOTE: They kept well in a covered plastic container.
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CHA CHA CASHEWS
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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1 egg white
1 tbsp water
1 lb (about 3 1/2 cups) salted, roasted cashews
1/3 cup sugar
1 tbsp chili powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp kosher salt
1/2 tsp cayenne pepper
Preheat oven to 250. Spray a rimmed baking sheet with cooking spray, or lightly oil it, and set aside.
In a medium bowl, whisk egg white and water until foamy. Add the cashews and toss to coat. Transfer the nuts to a strainer, shake, and let drain for about 2 minutes.
In a large bowl, mix the sugar, chili powder, cumin, coriander, salt, and cayenne. Add the nuts and toss to coat thoroughly. Spread the nuts on the baking sheet in a single layer. Roast for 40 minutes. Stir the nuts with a spatula and spread them out again. Roast for 20 minutes longer, until the nuts are dry.
Using a spatula, loosen the nuts on the baking sheet but do not remove them. Let cool to room temperature. Be sure to let the nuts cool completely and become crisp. Store in an airtight container at room temperature for up to 2 weeks. If necessary, recrisp them at 350 for a few minutes before serving.
Makes 4 cups
NOTE: They kept well in a covered plastic container.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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