- 1 egg white
- 1 tablespoon water
- 2 cans (9-3/4 ounces each) salted whole cashews
- 1/3 cup sugar
- 3 teaspoons chili powder
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- In a large bowl, whisk egg white and water. Add cashews and toss to coat. Transfer to a colander; drain for 2 minutes. In another bowl, combine the remaining ingredients; add cashews and toss to coat.
- Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250° for 50-55 minutes, stirring once. Cool on a wire rack. Store in an airtight container. Yield: 3-1/2 cups.
This recipe pairs well with a sweet red wine.
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Reviews for Roasted Cumin Cashews
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Great flavour and super easy to do... Not spicy, if you wanted more kick you could increase the cayenne pepper...
I make these for Christmas gifts. Everyone loves them.
My hubby buys cashews in hopes I'll make this again. Wasn't sure at first, but boy, it's the first snack to go in our house.