The Best of Food & Wine, 1984
| 1 hour — 2 cups | |||||||||||||||||||||||
Ingredients
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InstructionsHeat the oven to 300°F. In a medium bowl, whisk the egg white with 1 tablespoon of water until the mixture is frothing and holds a soft shape. Add cashews and fold until they are evenly coated. In a small bowl, combine the salt, coriander, cumin, allspice and cayenne. Add the spices to the nuts and toss to mix well. Line a baking sheet with aluminum foil and lightly butter the foil. Scatter the nuts on the sheet in a single layer and roast them in the oven for 30 minutes. Turn the nuts over with a spatula and roast for 30 minutes longer. Cool the cashews completely and store in an airtight container. |
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