Chili Nuts

Title:
Chili Nuts

Yield:
6 Servings

Categories:
Nuts,
Spicy




Ingredients:









 1 egg white 3/4 lb. unsalted cashews 2 tsp. coarse (kosher) salt 1 tsp.


 sugar 1 tsp. crushed red pepper flakes 1/2 tsp ground cumin 1/2 tsp. leaf


 oregano, crumbled 1/4 tsp. ground hot red pepper


 


 Preheat oven to 300 degrees. Generously grease jell-roll pan. Lightly beat


 egg white in medium-sized bowl. Add cashews; toss gently to coat. Combine


 salt, sugar, red pepper flakes, cumin, oregano and ground red pepper in


 small bowl. Sprinkle over nuts; toss to coat evenly. Spread nuts on


 prepared pan. Bake at 300 degrees stirring 2 or 3 times to separate nuts,


 for 25 minutes or until golden and fragrant. Cool nuts completely. Store in


 airtight container.


 


 Tip: Store at room temperature for up to 1 week, or frozen in an airtight


 container for up to 1 month. To enhance flavor, warm nuts in 250 degree


 oven 10 to 15 minutes before serving.


 


 Microwave directions: Prepare as directed, then spread evenly on bottom of


 microwave-safe 12-inch dish. Microwave, uncovered, at 100% power 7 minutes


 until nuts are golden and fragrant, stirring well after 4 minutes. Stir


 again after removing from microwave oven. The Family Circle Cookbook, 1992


 


 ~End Recipe Export-


 


 Enjoy!


                                    Sandee :-)


 


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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini