When you see a bowl of mixed nuts, do you not pick out the cashews first? Or is that just me? The other nuts just seem like extraneous filler.
They are my favorite to snack on, so when I found this recipe for Chili-Roasted Cashews I knew I had to give it a try. This recipe couldn’t be easier and the cashews have such a great sweet and spicy flavor. These are totally addictive and are perfect to offer at your bar during your next party.
A whole bowl of cashews? What’s a girl to do now? 🙂
The recipe notes that the nuts can be stored for up to one week in an airtight container.
I wouldn’t know. Ours didn’t last that long.
Yield: 3 1/2 cups
1 egg white
1 Tbsp. water
1 pound (about 3 1/2 cups) salted roasted cashews
1/3 cup sugar
1 Tbsp. mild chili powder
2 tsp. ground cumin
2 tsp. coarse (kosher) salt
1/2 tsp. cayenne pepper
1. Preheat oven to 250 degrees.
2. Whisk egg white and water in a medium bowl until foamy.
3. Add cashews and toss to coat. Transfer cashews to a strainer and shake; let them drain for at least two minutes.
4. Mix together sugar, chili powder, cumin, salt, and cayenne in a large bowl. Add cashews and toss to coat thoroughly.
5. Spread cashews in a single layer on a large baking sheet with sides.
6. Bake for 40 minutes. Stir with spatula and spread cashews out again.
7. Reduce oven temperature to 200 degrees and bake 30 minutes longer or until dry.
8. Loosen nuts from baking sheet and let them cool to room temperature on sheet. (Be sure to let them cool completely and become crisp before storing.)
Source: Houston Chronicle (January 21, 1998 – I think)