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Chili-Roasted Cashews




Source of Recipe


The Seattle Times


List of Ingredients




1 egg white
1 T water
1 pound salted roasted cashews (about 3 1/2 C)
1/3 C granulated sugar
1 T mild chili powder
2 tsp ground cumin
2 tsp kosher salt
1/2 tsp cayenne pepper

Recipe



Preheat oven to 250 degrees.
Whisk egg white in medium bowl with 1 T water until foamy. Add cashews and toss to coat. Transfer nuts to strainer and shake, let them drain at least 2 minutes.
Mix together sugar, chili powder, cumin, salt and cayenne in large bowl. Add nuts and toss to coat thoroughly. Spread nuts in a single layer on large baking sheets with sides. Bake 40 minutes. Stir with spatula and spread nuts out again. Reduce temperature to 200 degrees and bake 30 minutes longer or until dry. Loosen nuts from baking sheet and let cool to room temperature on sheet. Be sure to let nuts cool completely and become crisp before storing. They can be stored up to 1 week in airtight container.