Mexi Cashews

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The party is over, the place is tidy once more, all the dishes are washed, just my headache hasn't quite stopped yet. It doesn't matter though, it was a lovely evening and I think everyone else enjoyed it, too.

So, I'm not up to much writing today, but thought I'd share this really easy recipe for some great, slightly spicy cashew nuts.


















Mexi Cashews

1 egg white
2 1/2 cups cashews
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
2 teaspoons sugar
2 teaspoons kosher salt

Preheat oven to 150C.

Line a baking sheet with baking paper.

In a medium bowl, whisk the egg white with a few drops of water until frothy.

Add the nuts to the egg white and toss to mix.

Transfer the nuts to a large bowl, using a slotted spoon to get rid of any excess egg whites.

Mix all the spices and sprinkle over the nuts. Toss to coat evenly.

Spread the nut in a single layer on the baking sheet.

Bake for 25-35 minutes, stirring once after about 15 minutes to make sure they get toasted evenly.

Place the nuts onto a cool surface to cool and crisp up.