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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This may have come from Woman's Day, but it's been with me at least 15 years so I'm not sure. The original called for 3/4 lb unsalted cashews. I make it with 1 lb RAW unsalted cashews. Ingredients:
1 egg white |
1 lb raw cashews (unsalted) |
2 teaspoons kosher salt |
1 teaspoon sugar |
1 teaspoon crushed red pepper flakes |
1/2 teaspoon ground cumin |
1/2 teaspoon oregano leaves, crumbled |
1/8-1/4 teaspoon cayenne powder |
Directions:
1. Lightly beat egg white in medium-size bowl. Add cashews; toss to coat.
2. Combine remaining ingredients. Sprinkle over nuts. Toss to coat. Spread on a greased cookie sheet or jelly roll pan.
3. Bake in preheated 300 degree oven for 25 minutes or until golden and fragrant. Stir 2 or 3 times to turn and separate nuts.
4. Cool completely. Store up to 1 week in airtight container.
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