1 egg white ¾ lb. unsalted cashews 2 tsp. coarse (kosher) salt 1 tsp. sugar 1 tsp. crushed red pepper flakes ½ tsp ground cumin ½ tsp. leaf oregano, crumbled ¼ 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
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Enjoy! Sandee :-)
Your CHILI NUTS is ready. Buon appetito!
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