I made us some nuts! But not just any nuts, spicy nuts! I stumbled upon this recipe a few weeks ago. I posted it on my Aunt’s Facebook wall because she too is a srirach junkie. Her response was “Bring them to the Christmas Party!” Every year we have our big Christmas party on December 23rd. This tradition started before I was born but I think it came about because all of my uncles and my grandfather were firefighters. This meant someone was always working either Christmas eve or Christmas day, so we started partying on the 23rd instead and haven’t stopped since. Speaking of family, shall I get back to telling you about the nuts? A different kind of nuts. Here we go. They are pretty much a classic candied cashew, but they are spiked with sriracha and a dash of cinnamon because I think cinnamon should go into every recipe ever. These would be a super cute homemade gift if you packaged them into mason jars and wrapped them with ribbon. That’s what I am doing (hope you’re not reading Aunt Jen!)
These are great for snacking or to put out with your killer cheese platter. I stashed some aside to put in my salads next week.
- 1 egg white, whipped by hand
- 1 tablespoon water
- 1 teaspoon kosher salt, divided in half
- 1 14 oz. bag of cashews
- ½ cup sugar
- 1 tablespoon corn starch
- ¼ cup sriracha
- ½ teaspoon cinnamon
- In a large bag whip the egg white, water and ½ teaspoon of kosher salt until frothy. Should take about a minute.
- Add the cashews and coat them in the frothy mixture.
- Next place them in a strainer for about 5 minutes to ensure any excess egg white mixture has drained off.
- While they are draining, mix together sugar, cinnamon, corn starch and sriracha.
- Coat the strained cashews in the sriracha mixture.
- Spread them on a lined baking sheet. I used a silpat (don't skip this or they will stick to your tray!)
- Bake for 50 minutes, tossing every now and then, be sure to spread them out evenly so they get crispy!
- Let them cool completely before packaging.