Cumin-Roasted Cashews

Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps

This simple appetizer of Cumin-Roasted Cashews is full of flavor and will subdue an appetite until the feast is complete.

Yield: Yields: 4 cups (serving size: 2 tbsp.)
Cost per Serving: $0.46
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Nutritional Information

Amount per serving
  • Calories: 123
  • Fat: 10g
  • Saturated fat: 2g
  • Protein: 4g
  • Carbohydrate: 7g
  • Fiber: 1g
  • Cholesterol: 1mg
  • Sodium: 76mg

Ingredients

  • 1 1/2 pounds whole roasted, salted cashews (about 4 cups)
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon cayenne
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter, melted

Preparation

  1. 1. Preheat oven to 375°F. Spread cashews in a single layer on a large baking sheet. Bake until warmed through, about 10 minutes, shaking pan once or twice.
  2. 2. Warm a small skillet over medium-high heat. When hot, add cumin seeds and toast, shaking pan constantly, until seeds are slightly darkened and aromatic, about 1 minute. Transfer to a bowl to cool completely. Spread on a cutting board and chop finely.
  3. 3. Combine chopped cumin seeds, cayenne, brown sugar, salt and butter in a large bowl. Add warm cashews and stir vigorously, breaking up any clumps of spice mixture. Let cool and serve. (Can be made up to 3 days in advance. Keep tightly covered in a cool, dry spot. Stir well before serving.)
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