Ingredients
- 1 egg white
- 1 Tbsp. water
- 1 lb. (about 3 1/2 cups) whole cashews
- 1/3 cup sugar
- 1 Tbsp. mild chili powder
- 2 tea. cumin
- 2 tea. salt
- 1/2 tea. cayenne
Preparation
Step 1
Preheat oven to 250 degrees.
In a medium bowl, whisk egg white with water until foamy. Add cashews and toss to coat. Transfer the nuts to a strainer, shake, and let drain for at least 2 minutes.
In a large bowl, mix together sugar, chili powder, rumin, salt and cayenne. Add the nuts and toss to coat thoroughly.
On a large baking sheet with sides, spread the nuts out in a single layer. Bake for 40 minutes. Stir the nuts with a spatula and spread then out again. Bake 20-30 minutes longer, or until dry.
Loosen the nuts from the baking sheet but do not remove them. Cool to room temperature. Be sure to let the nuts cool completely and become crisp. Store in an airtight container at room temperature for up to 2 weeks.