Chili Nuts
Ingredients| 1 no ingredients |
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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. The
Family Circle Cookbook, 1992
~End Recipe Export-
Enjoy!
Sandee :-)
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recipe Conf: (185) GOURMET
Servings:
6
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