ORIGINAL NUT HOUSE/
ANN’S HOUSE OF NUTS
Kathy Casey’s Chili-Roasted Cashews
1 egg white
1 tablespoon water
1 pound (about 3 1/2 cups) Kirkland Signature Whole
Fancy Indian Cashews
1/3 cup sugar
1 tablespoon mild chili powder
2 teaspoons ground cumin
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1. Preheat oven to 250°F.
2. 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.
3. In a large bowl, mix together sugar, chili powder, cumin, salt and cayenne.
Add the nuts and toss to coat thoroughly.
4. 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 them out again.
Bake 20-30 minutes longer, or until dry.
5. 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.
Makes 3 1/2 cups.
Recipe provided by Kathy Casey Food Studios.
