Preparation / Directions:
Preheat oven to 250F degrees.
In a medium bowl, whisk egg white and water together until foamy. Add cashews and toss to coat. Transfer nuts to strainer, shake and then let drain for at least 2 minutes.
Meanwhile, whipe out bowl and add sugar, cumin, salt and cayenne. Add nuts and toss to coat thoroughly.
On large baking sheet with sides, spread nuts out in single layer. Bake at 250F degrees for 40 minutes. Stir with spatula and spread nuts out again. Reduce temperature to 200F degrees and bake for 30 minutes longer, until dry and crispy.
Remove from oven, and with spatula, loosen nuts to prevent them from sticking to baking sheet. Let them cool to room temperature on sheet and then store in tightly covered glass jar or tin.
Makes 3 cups.
Be sure to let these nuts cool completely and become crisp before putting them away. They can be stored for up to 2 weeks in an airtight container.
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