Kick up parties and get-togethers with these well-seasoned snacks. They're sweet, salty, crunchy...and oh, so munchable. —Martha Fehl, Brookville, Indiana
- 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.
Originally published as Roasted Cumin Cashews in Taste of Home December/January 2007, p30
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