Ancho Spice Cashews
- Total Time: 30 mins
- Yield: 6
Description
Perfect on their own or thrown into some party mix, these nuts pack lots of smokey flavor in each bite.
Ingredients
Units
- 1 lb (450 g) whole jumbo cashews
- 1 egg white
- 1/4 tbsp sea salt
- 1/4 tbsp GOYA adobo
- 1 tsp ancho chile, ground
- 1/2 tsp chipotle, ground
- 1/4 tsp garlic powder
- 1/4 tsp fresh cracked black pepper
Instructions
- Preheat oven to 375F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- In a bowl beat egg white until soft peaks form. Fold in cashews. Add sea salt, ancho chile, chipotle, garlic, adobo and black pepper. Stir to combine.
- Pour cashews on baking sheet and bake for 25 minutes, stirring nuts after 12 minutes.
- Allow cashews to cool completely before serving.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1/6 batch
- Calories: 350
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Frequently Asked Questions
Why does the recipe coat the cashews in egg white before the spices?
Beaten egg white (whipped to soft peaks before the cashews are folded in) acts as a binder that makes the spice coating — ancho chile, chipotle, garlic, GOYA adobo, sea salt, and black pepper — adhere to each cashew rather than falling off during baking. It also helps the coating set into a light, crisp shell at 375°F.
Why must the cashews cool completely before serving?
The egg-white coating is still soft straight out of the oven. As the cashews cool after their 25-minute bake at 375°F (stirred once at 12 minutes), the coating hardens into the crisp, spiced crust that makes these snackable. Eating them hot means a sticky, underset coating.
