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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (20g) Recipe makes 24 servings |
||
| Calories 85 | ||
| Calories from Fat 60 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 240mg | 10% | |
| Potassium 90mg | 2% | |
| Total Carbohydrate 5.2g | 1% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 1.1g | ||
| Protein 2.4g | 4% | |
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Mexi Cashews
By: Gay Gilmore
Aug 19, 2004
Served at our wedding. A little pre-wedding snack with cocktails. Cashews are the perfect sweet nut for these pungent seasoning.
SERVES 24
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
Directions
1
Preheat oven to 300 degrees F (150 C).2
Line a baking sheet with foil and spray with vegetable oil.3
In a medium bowl, whip the egg white with a few drops of water until frothy.4
Add the nuts to the egg white and toss to mix.5
Use a slotted spoon to transfer the nuts to a clean large bowl.6
Mix the spices together in a small bowl and then sprinkle on top of the nuts and toss to coat.7
Spread the nut mixture in one layer on the baking sheet.8
Bake, shaking or stirring once, to make sure they toast evenly, 25-35 minutes, until they are crisp and browned.9
Transfer the nuts to another cool flat surface to cool and crisp.
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- Course > Appetizers
- Course > Lunch/Snacks
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
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- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Sky Hostess
On Aug 3, 2008
I have made this recipe several times now and I've used peanuts, cashews and pistachios. They are all great. I also added 1 tsp of lime juice to the egg white (instead of water) for more tang. I also used 2 tsp chili powder (New Mexico Hot Chili powder) and increased the cayenne pepper to 1 tsp. We like them just a little kickier! These are fantastic whatever nut you decide to use. UPDATE: (8/08) I made these again with peanuts recently and instead of the cayanne pepper I used 1/2 tsp ground Chipotle Chile Pepper - fantastic!!! Very smoky flavor.
From: Kat's Mom
On Nov 13, 2007
Good snack. I have enjoyed them despite an occcasional need for a Tums 
. I think when I make them again I may have to use less cayenne and more salt to tweak for our personal preference. The lime juice sounds good too. This flexible recipe is very easy to prepare. Perhaps almonds next time with a bit more sugar, hmmm...
From: bullwinkle
On May 5, 2005
We liked the flavor of these cashews. They had a little heat but not overly hot. They were easy to make. Thanks Gay Gilmore. Bullwinkle
From: -Sylvie-
On Jan 24, 2005
Thanks for sharing this great recipe Gay! Great flavours and so easy. I only had about 2 cups of cashews but still used all the spices as directed and it worked great. The only problem with this recipe is that it makes nowhere near 24 servings, at least not if I'm around! 
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