One of my favorite cocktail snacks is spiced nuts. And these cashews are no exception. Crunchy with a little heat and so easy to make a three year old can do it.
Harry is such a help in the kitchen.
Originally these cashew was adapted from a recipe book borrowed from the library with the inane name of "Cha Cha Cashews". I like my version of the nuts better. And Harry's name for them better too!
Prickly Cashews
1 egg white
1 Tbsp water
MIx these two together until the egg white if frothy and holds a soft peak. A hand blender gets the job done in a flash.
To this add:
1/3 cup sugar
2 Tbsp salt
2 tsp paprika (your favorite kind, I've used sweet Hungarian and smoked Spanish)
1-2tsp cayenne
2 tsp ground cumin
2 tsp ground corriander
Mix well before adding:
3 1/2 cups of cashews
Place in a 300 F oven on a Silpat lined (or parchement lined) cookie sheet and spread them out. Bake for a total of 1 hour, mixing them every 20 minutes.
Let cool and place in an airtight container. They should last weeks, but they never make it that long at my house.
Look at this face! This is what I get when I say not to bash them.
I didn't think the recipients would appreciate cashew dust.
Some people's children...
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