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Here’s a spicy nut to have as nibbles when company comes. Cashews are the traditional Indian nut of choice, but other nuts, like pecans, work well too. It’s all up to you–go nuts!

           1 tsp. GARAM MASALA
           1 tsp. CAYENNE PEPPER
           1 tsp. TURMERIC
           1 tsp. GROUND ALLSPICE
           1 tsp. salt
           3 Cups cashew nuts (pieces or whole are fine),               raw, about 12 oz.
           1 egg white–whipped until frothy

Preheat oven to 300º.  If you are using parchment paper, spray the cookie sheet with cooking spray to anchor the

paper down, spray the paper and set aside. If you are using aluminum foil, tear off a sheet the size of the cookie sheet, flatten into the pan and spray with a bit of cooking spray and set aside. Whisk the egg white until frothy. Add the spices and salt and let sit for about 5 minutes. Toss the raw cashews in the egg white/spice mixture to coat and spread them out on the pan. Bake for about 25-30 minutes, stirring often, about every 5 minutes. Let cool and store in an airtight container. Yield: 3 Cups Prep. time: 10 minutes
Garam Masala 2.1 oz. 1/2 cup jar
Cayenne Red Pepper Powder 2.1 oz. 1/2 cup jar
Turmeric 1.9 oz. 1/2 cup jar
Allspice Ground 2 oz. 1/2 cup jar

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