Sweet and Hot Cashews

I knew I wanted that wasabi powder I bought in Amsterdam for something … someone on FoodPorn on Live Journal pointed me at this some time ago.


Sweet and Hot Cashews

Prep Time: 10 minutes
Bake Time: 15 minutes
Makes: 3 cups

1 large egg white, beaten
1-1/2 teaspoons ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon wasabi powder
3 cups raw cashews
1/3 cup sugar

1. Heat oven to 400 degrees F. Lightly oil a nonstick baking sheet.

2. In a large bowl, beat the egg white, ginger, salt, and wasabi powder with a wire whisk. Add the cashews and toss until nuts are coated. Sprinkle on the sugar and toss again.

3. Spread the nuts in a single layer on the prepared pan. Bake 7 minutes. Remove pan from oven and stir nuts with a silicone spatula. Return pan to oven and continue baking for 8 more minutes. Cool on pan. (Cover and store in an airtight container up to 2 weeks.)


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2 Responses to “Sweet and Hot Cashews”

  1. Sofa Says:

    Haven't tasted them yet, but the tray is out of the oven. 3 cups = 400 grams reasonable size nuts. I doubled the wasabi powder (just because) and used caster sugar. I hope the sugar will harden as they cool, although they are all a lovely golden colour they're still quite wet. Needs a very big tray, although they were in a single layer it was quite densely packed (which may have contributed to the wetness).

  2. Sofa Says:

    Very nice. You couldn't taste the wasabi, but it left a tingle on the lips. They lasted a few hours before turning more soft and chewy, they really need to be put away airtight as soon as they're cool. But the coating did turn hard and crunchy. They set solid onto the pan, again, need taking off and splitting up. A bigger pan or baking in smaller batches would be a good idea, they need more space between them to really colour and crisp up.
    A good technique: we were thinking – walnuts with ginger and cinnamon, pecans with cinnamon and chilli, brazils with cinnamon and cloves and allspice.

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