Preparation:
1 egg white 3/4 lb. unsalted cashews 2 tsp. coarse
(kosher) salt 1 tsp. sugar 1 tsp. crushed red pepper
flakes 1/2 tsp ground cumin 1/2 tsp. leaf oregano,
crumbled 1/4 tsp. ground hot red pepper
Preheat oven to 300 degrees. Generously grease
jell-roll pan. Lightly beat egg white in medium-sized
bowl. Add cashews; toss gently to coat. Combine salt,
sugar, red pepper flakes, cumin, oregano and ground
red pepper in small bowl. Sprinkle over nuts; toss to
coat evenly. Spread nuts on prepared pan. Bake at 300
degrees stirring 2 or 3 times to separate nuts, for 25
minutes or until golden and fragrant. Cool nuts
completely. Store in airtight container.
Tip: Store at room temperature for up to 1 week, or
frozen in an airtight container for up to 1 month. To
enhance flavor, warm nuts in 250 degree oven 10 to 15
minutes before serving.
Microwave directions: Prepare as directed, then spread
evenly on bottom of microwave-safe 12-inch dish.
Microwave, uncovered, at 100% power 7 minutes until
nuts are golden and fragrant, stirring well after 4
minutes. Stir again after removing from microwave
oven. |
