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Toasted Spiced Cashews

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Yields 4 cups.

  • Make the menu:
    A Passage to India
  • by from Fine Cooking
    Issue 90

This recipe uses garam masala, a fragrant mix of toasted, ground spices that in India varies from cook to cook. It seems that there are infinite variations, many of which contain cinnamon, cumin, cloves, nutmeg, mace, coriander, cardamom, and black pepper. You can make your own, buy it in the spice section of well-stocked supermarkets, or order it online from Adriana's Caravan.

  • 4 cups unsalted cashews (about 1-1/4 lb.)
  • 1 large egg white, beaten slightly
  • 1/4 cup granulated sugar
  • 4 tsp. garam masala
  • 1-1/2 tsp. kosher salt
  • 1/2 to 1 tsp. cayenne pepper

Position a rack in the center of the oven and heat the oven to 325°F.

In a large bowl, toss the cashews with the egg white, coating the nuts evenly. Add the sugar, garam masala, salt, and cayenne. Toss again to combine.

Line a large rimmed baking sheet with parchment. Spread the nuts on the baking sheet and roast, stirring every 5 to 10 minutes and breaking up clumps if they form, until nicely browned, 25 to 35 minutes. Break up any clumps again while the nuts are still warm. When the nuts have cooled, put them in a serving bowl, and cover if making ahead.

Make Ahead Tips

These spiced nuts can be made up to a day ahead.

nutrition information (per serving):
Size : based on 16 servings; Calories (kcal): 210; Fat (g): fat g 16; Fat Calories (kcal): 140; Saturated Fat (g): sat fat g 3; Protein (g): protein g 6; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 115; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

These are easy to make and earned rave reviews from family and friends. I followed another reviewers suggestion and significantly decreased the quantity of sugar to a couple of tablespoons. Used the spiced nuts as a garnish for Spinach Soup with Indian Spices and holiday noshing.

Simple and delicious! I'd like to try it again without the sugar, and come up with something spicy and savory.

I made these using home made garam masala. I made the night before and then re-heated the next day before the dinner party. They were a big hit and we are still snacking on them. They aren't to spicy - but they still have a kick.

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