Toasted Spiced Cashews
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.
Yields 4 cups.
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):
based on 16 servings;
photo: Scott Phillips
From Fine Cooking 90
, pp. 58
December 4, 2007