Mexi Cashews
At a Glance
- Total
- 40 min
- Servings
- 24.00 serving(s)
Categories
- Snack
- Mexican-inspired
- Baked
Dietary
- Vegetarian
Allergens
- Egg
- Tree nuts
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mexi Cashews brings together 1 egg white, 2 1/2 cups cashews, 1 tablespoon ground cumin in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 24 servings.
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Equipment
Baking sheet, foil, vegetable oil cooking spray, medium bowl, large bowl, small bowl, slotted spoon
Ingredients
- 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
- vegetable oil cooking spray
Instructions
Preheat oven to 300 degrees F (150 C).
Line a baking sheet with foil and spray with vegetable oil.
In a medium bowl, whip the egg white with a few drops of water until frothy.
Add the nuts to the egg white and toss to mix.
Use a slotted spoon to transfer the nuts to a clean large bowl.
Mix the spices together in a small bowl and then sprinkle on top of the nuts and toss to coat.
Spread the nut mixture in one layer on the baking sheet.
Bake, shaking or stirring once, to make sure they toast evenly, 25-35 minutes, until they are crisp and browned.
Transfer the nuts to another cool flat surface to cool and crisp.
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