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Toasted Spiced Cashews Recipe

Toasted Spiced Cashews

by Melissa Clark
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

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.

Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients garam masala cayenne cashews more more
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): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 6; Monounsaturated Fat (g): 9; Carbohydrates (g): 15; Polyunsaturated Fat (g): 2.5; Sodium (mg): 115; Cholesterol (mg): 0; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 90 , pp. 58
December 4, 2007

user reviews

Rate this Recipe
Star Star Star Star Star by LynnATL, 12/26/2009These 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.
Star Star Star Star Star by FSO, 10/17/2009Simple and delicious! I'd like to try it again without the sugar, and come up with something spicy and savory.
Star Star Star Star Star by Lisa_Seattle, 3/16/2009I 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.