This past weekend, we had a little dinner gathering with some great friends. As you may or may not know, I really miss Mexican food. So when we host, it's the perfect excuse to go nuts in the kitchen (pun intended) and indulge in my culinary cravings.
My rendition is a play on Martha Stweart's recipe. These nuts are really addictive on their own and pair perfectly with a frosty beer or margarita. They're also great in a salad. They might be really nice crushed into a powder and breaded on white fish. But I'll save that idea for another time.
1.5 cups raw, unsalted cashews
3 teaspoons sea salt
2 tablespoons dark brown sugar
1 teaspoon red pepper flakes
1 egg white
1 tablespoon finely grated lime zest
Preheat oven to 350 degrees (or 180 Celsius. Remember we have the combi oven from hell, so your time/temp may differ).
In a medium bowl, grind salt with lime zest with a wooden spoon. Add sugar, red-pepper flakes, and egg white and whisk until frothy. Add cashews and toss to coat.
Spread cashews on a baking sheet. Bake until golden brown (I baked mine for 20 minutes, then turned the heat up to 200 and let cook for another 10 minutes). Let cool and enjoy!