Try It Tuesday: Chili Nuts

Generally considered a delicacy, cashews actually have a place in a healthy lifestyle. These Chili Nuts are an all time Gall family favorite. Any care package includes a batch and I make them for most family gatherings. They are also a great traveling snack since they do not need a cooler. When I have a busy day of errands, I take these with me to ensure I don’t “run on empty” while out and about. They are super easy AND yummy.

1 egg white or 1 Tablespoon of egg whites in a carton (I find these work better because they are a little more watery)

3/4 pound

2 teaspoons coarse salt

1/2 teaspoon crushed red pepper flakes. You can increase this to 1 teaspoon if you like heat.

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

Dash ground hot red pepper. You can increase this to 1/4 teaspoon if you like heat.

Preheat oven to 300 degrees. Generously grease a jelly-roll pan, or line it with a silicone sheet. (I have found the silicone sheet much easier for clean up.) Lightly beat egg white in medium-size bowl. Add cashews; toss gently to coat. In a separate small bow., combine salt, red pepper flakes, cumin, oregano, and ground red pepper. Sprinkle over nuts; toss to coat evenly. Spread nuts in prepared pan. Bake for 25 minutes or until golden and fragrant. Stir 2 or 3 times throughout the baking process to separate nuts. Cool nuts completely Store in airtight container.

Bon Appetit!