I think homemade gifts are always appropriate, especially around the holidays. Baked goods, like cookies or brownies are nice, but can be a challenge, because they often need to baked, wrapped, delivered and consumed within 48 hours. Nuts on the other hand,…
What you'll need
Ingredients
1 large egg white
1 tablespoon grated lime zest
1 tablespoon lime juice
1 teaspoon salt
1 pound unsalted cashews
½ cup granulated sugar
2 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon coriander
¼ teaspoon cinnamon
The method
Directions
01
Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, lime juice, lime zest, and salt in large bowl. Add nuts and toss to coat. Drain in colander thoroughly, 4 to 5 minutes.
02
Mix sugar, chili powder, ground cumin, cayenne pepper, coriander and cinnamon in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. (Nuts can be stored in airtight container for 3 weeks.)
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Chili-Lime Candied Christmas Cashews
Prep
Cook
Yield
I think homemade gifts are always appropriate, especially around the holidays. Baked goods, like cookies or brownies are nice, but can be a challenge, because they often need to baked, wrapped, delivered and consumed within 48 hours. Nuts on the other hand,…
Ingredients
1 large egg white
1 tablespoon grated lime zest
1 tablespoon lime juice
1 teaspoon salt
1 pound unsalted cashews
½ cup granulated sugar
2 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon coriander
¼ teaspoon cinnamon
Cook Like James · The method
Directions
1
Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, lime juice, lime zest, and salt in large bowl. Add nuts and toss to coat. Drain in colander thoroughly, 4 to 5 minutes.
2
Mix sugar, chili powder, ground cumin, cayenne pepper, coriander and cinnamon in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. (Nuts can be stored in airtight container for 3 weeks.)
Cook Like James
Chili-Lime Candied Christmas Cashews
Prep
Cook
Yield
I think homemade gifts are always appropriate, especially around the holidays. Baked goods, like cookies or brownies are nice, but can be a challenge, because they often need to baked, wrapped, delivered and consumed within 48 hours. Nuts on the other hand,…
Ingredients
1 large egg white
1 tablespoon grated lime zest
1 tablespoon lime juice
1 teaspoon salt
1 pound unsalted cashews
½ cup granulated sugar
2 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon coriander
¼ teaspoon cinnamon
Directions
1
Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, lime juice, lime zest, and salt in large bowl. Add nuts and toss to coat. Drain in colander thoroughly, 4 to 5 minutes.
2
Mix sugar, chili powder, ground cumin, cayenne pepper, coriander and cinnamon in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. (Nuts can be stored in airtight container for 3 weeks.)
