Roasted Cumin Cashews Recipes

SPICY ROASTED CASHEW NUTS

Steps:

• Pre-heat oven to fan assisted 140C /160C / 325F /Gas 3.
• Line a roasting tray with baking parchment.
• Combine all the ingredients together in a bowl.
• Spread out spiced cashews in a single layer on the roasting tray.
• Roast for about 15 min turning them twice to ensure they are evenly roasted
• Remove from the oven and transfer to a serving bowl.
• Now try very hard to keep your hands off them till the guest arrive.
• Serve and enjoy.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

ROASTED CUMIN CASHEWS

Steps:

• In a large bowl, whisk egg white and water. Add cashews and toss to coat. Transfer to a colander; drain for 2 minutes. In another bowl, combine the remaining ingredients; add cashews and toss to coat., Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 250° for 50-55 minutes, stirring once. Cool on a wire rack. Store in an airtight container.

ROASTED VEGETABLES WITH CASHEW ROMESCO

Steps:

• Heat oven to 425 degrees. Place the broccoli and cauliflower on a sheet pan in an even layer. Drizzle with 1/4 cup oil, toss to coat and season lightly with salt and black pepper. Roast until the vegetables are crisp and lightly browned around the edges, 25 to 30 minutes.
• While the vegetables are roasting, in the bowl of a food processor, pulse the cashews and garlic until finely chopped. Add the roasted red peppers, smoked paprika, coriander, cumin, vinegar and 1/2 teaspoon salt, and pulse to incorporate. While the food processor is going, drizzle in the remaining ¼ cup of oil. Turn off, taste and add more salt and sherry vinegar to season if necessary. The sauce should be thick but spreadable and should easily drop off a spoon when lifted.
• Transfer the hot roasted broccoli and cauliflower to a serving platter. Spoon the cashew romesco on top. Serve immediately.

ROASTED CUMIN CASHEWS

Steps:

• Whisk egg and water together.
• Add cashews and toss to coat.
• Drain in a colander or mesh strainer for 2 minute.
• Combine remaining ingredients in a bowl and add cashews.
• Toss to coat. (I sometimes will put these in a shaker and shake over the cashews as I stir them in the bowl.).
• Place on a 15x10x1 pan. Bake @ 250'F for 50-55 minute Stirring only once.
• Cool and store in an airtight container.