These roasted cashews are as easy to make as they are delicious. They have a warm punch with the addition of gochugaru, otherwise known as Korean red pepper powder, which has a smoky, fruity-sweet aroma with a spicy kick. These are great to have on hand as a snack or as nibble for guest before a meal. Nuts can be expensive especially organic nuts. In Australia, cashews tend to be the cheapest organic nut you can purchase making them accessible. Flavouring & roasting them yourself is again, a cheaper option than buying roasted nuts. Like all tree nuts, cashews are packed with nutrients, although, cashews have a lower fat & higher protein & carbohydrate composition than other nuts. They contain minerals copper, iron, magnesium, selenium, zinc as well as vitamins thiamine and niacin.
2 tbsp organic raw sugar
2 tsp sea salt
¼ tsp ground ginger
2 ½ tsp Gochugaru flakes
½ tsp of dried chilli flakes
1 egg white
3 cups of raw cashews
2 tbsp black sesame seeds
1. Preheat oven to 150C degrees. Stir together sugar, coarse salt, spices & sesame seeds
2. Whisk egg white in a medium bowl until white & frothy. Stir roasted cashews into egg white; toss to coat.
3. Sprinkle sugar-salt-and-spice mixture over nuts, and stir to coat. Arrange nuts in a single layer on a baking tray lined with baking paper. Bake, stirring halfway through, until golden brown, about 20-30 minutes. Let cool, before storing in a glass jar. These will keep for a week.