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Chili Roasted Cashews

Source of Recipe


Kathy Casey






List of Ingredients



• 1 egg white
  
• 1 lb. salted roasted cashews (about 3-1/2 cups)
  
• 1/3 cup sugar
  
• 1 Tbsp mild chili powder
  
• 2 tsp cumin
  
• 2 tsp coarse (kosher) salt
  
• 1/2 tsp cayenne pepper
  






Instructions



1. Preheat the oven to 250 degrees (F).
   
   
2. In a medium bowl, whisk the egg white with 1 tablespoon of water until foamy. Add the cashews and toss to coat. Transfer the nuts to a strainer, shake, then let drain for at least 2 minutes.
   
   
3. In a large bowl, mix together the sugar, chili powder, cumin, salt and cayenne. Add the nuts and toss to coat thoroughly.
   
   
4. On a large baking sheet with sides, spread the nuts out in a single layer. Bake for 40 minutes. Stir with a spatula and spread the nuts out again. Reduce the temperature to 200 degrees and bake for 30 minutes longer, until dry.
   
   
5. Loosen the nuts from the baking sheet. Let them cool to room temperature on the sheet. Be sure to let nuts cool completely and become crisp before putting them away. They can be stored for up to 1 week in an airtight container.
   
   Makes 3-1/2 cups.