Spicy Chili Cashews
These cashews are perfect to pull out anytime guests arrive and serve on their own or set along side some cheese and crackers for a bit of pop in color and taste. This year, I’ll set these out on Christmas Eve & New Year’s Eve when we’re snacking on lots of flavorful nibbles. You can easily have this recipe, but this makes 1 full sized sheet of roasted cashews and I think it’s always great to have some on hand.
5 cups (750g) raw cashews
3-5 Tablespoons olive oil
3-4 Tablespoons chili powder
1 teaspoon cayenne
2 teaspoons Himalayan salt
Method:
Preheat oven 325F/160C.
Place a piece of parchment paper on full-sized sheet pan.
In a large mixing bowl place the cashews and coat with olive oil well.
Pour in spices and stir until well coated. **The key to right proportions of salt and spices is to taste one before going in the oven and adjust spices if required.
Pour the cashews onto the parchment paper and roast for 15 minutes or until you smell the fragrance of cashews in the air and they are slightly browned, but no where near burnt.