Cashews never last very long around the house. Santa used to leave a large bucket under the tree, but they always seemed to disappear in the next day or so. Especially when uncles and cousins started showing up.
On their own, cashews are great. It is one of the nuts I can eat. Salty. Fatty. Crunchy. A great snack. Easy to take in a bag on the airplane. Then I found Trader Joe's Chili-Lime cashews. Holy cow! those are good when you can find them. An open bag around my house or office is gone in no time. I started thinking that perhaps I could work on making my own cashews. This recipe works really well with 1.5 - 2 pounds peanuts as well.
UnclePhool's Chile Cashews
- 1.5 or 2 pounds whole roasted salted cashews or peanuts
- 1 egg white beaten until frothy (about a minute with a hand whisk)
- 1 T. water
- 2 T. fresh lime juice (the juice from both halves of a small lime)
- 1 T. sugar
- 2 t. kosher salt
- 1 t. cumin
- 1 t. chili powder
- 1 t. paprkia
- 1/2 t. cayenne
Preheat oven to 250F. In a large bowl whip the egg white. Add all the liquids and spices and mix to combine. Add the cashews and mix to evenly coat. Spread evenly in one layer on a baking sheet with parchment paper or silicone pad. Bake for 60 or so minutes (or until they are dry and loose) stirring every 10-15 minutes. Remove from oven and let fully cool. The flavors take a little while to set up. Store in airtight zipbag or other sealing container.
 |
| whisk until the egg white is frothy |
 |
| add the spices and liquids |
 |
| add the cashews (or peanuts) |
 |
| mix until evenly coated |
 |
spread out on parchment or a silpad in a single layer and bake
I usually use one tray per pound of nuts. |
No comments:
Post a Comment