Chili Roasted Cashews

The cashew is a softer nut than the almond or walnut. It has a creamy richness that yields easily to the bite. Because of this mild nature, it is the perfect canvas for strong spices. This recipe uses chili powder to introduce a deep and earthy heat that lingers on the tongue.

We begin by roasting the nuts in butter. This slow process in the oven brings out a sweetness in the cashew that raw nuts simply do not possess. The spice is added at the very end. By tossing the hot, buttered nuts in the chili powder immediately after they leave the oven, the heat of the pan wakes up the spices without burning them.

These are a vibrant addition to a winter table. Their reddish hue looks striking against dark wood or stored in clear glass. They are best eaten by the handful while watching the snow fall.

The Recipe Yields: 2 cups (8 servings) | Prep time: 5 minutes | Cook time: 30 minutes

Ingredients

• 2 cups salted cashews
• 1 1/2 tablespoons butter, melted
• 1 tablespoon chili powder

Instructions

1. Prepare the Oven Preheat your oven to 300°F (150°C).
2. Butter the Cashews Place the salted cashews in an 8- or 9-inch cake pan. Pour the melted butter over them and toss well to ensure every nut is coated in the fat.
3. Toast Place the pan in the oven and bake for 30 minutes. It is essential to stir the cashews occasionally during this time. Cashews have a high oil content and can darken quickly, so keep a close eye on them as they turn golden.
4. Season Remove the pan from the oven. Immediately sprinkle the chili powder over the hot cashews. Toss the mixture thoroughly until the red spice is evenly distributed and clinging to the buttered nuts.
5. Cool Transfer the seasoned cashews to a sheet of waxed paper to cool. This allows the coating to set and the nuts to regain their crisp texture. Store them in a tightly covered container once they are completely cool.

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