Mexician Chili & Lime Roasted Cashews

By LVDiva

Ingredients

• 2 cups raw whole cashews
• 1 lime, zested and juiced
• 1 teaspoon Mediterranean Sea Salt
• 1/4 teaspoon Ancho Chile
• 1/4 teaspoon Chipotle Chile
• 1 egg white
• Instructions
• Preheat the oven to 350 degrees F and line a baking sheet with a piece of parchment paper and set it aside.
• Place the cashews in a large bowl and set aside.
• Whisk together the lime zest, salt, ancho chile, chipotle chile and egg white.
• Pour the wet mixture over the nuts and toss to combine, making sure they are evenly coated.
• Transfer the nuts to the baking sheet and spread them out in an even layer.
• Transfer the baking sheet to the oven and roast for 30 minutes, stirring occasionally to ensure even cooking.
• Remove the nuts from the oven and drizzle the hot nuts with the lime juice.
• Let the nuts cool.
• Once they are completely cooled, transfer the nuts to an airtight container and serve as needed.

Preparation

Step 1

Preheat the oven to 350 degrees F and line a baking sheet with a piece of parchment paper and set it aside.
Place the cashews in a large bowl and set aside.
Whisk together the lime zest, salt, ancho chile, chipotle chile and egg white.
Pour the wet mixture over the nuts and toss to combine, making sure they are evenly coated.
Transfer the nuts to the baking sheet and spread them out in an even layer.
Transfer the baking sheet to the oven and roast for 30 minutes, stirring occasionally to ensure even cooking.
Remove the nuts from the oven and drizzle the hot nuts with the lime juice.
Let the nuts cool.
Once they are completely cooled, transfer the nuts to an airtight container and serve as needed.