I have no idea why I love cashews as much as I do, but there is just no getting around the fact that next to macadamia nuts, cashews are my favorite. Well they are my favorites if I am just sitting around and want to munch on a nut or two. (Like I ever just ate 2 macadamias or cashews in my life!) But for baking, I love walnuts and pecans. And then of course there is peanut butter.   But wait, I could blather on and on about my love affair with nuts (and legumes in the case of peanuts) until your eyes glazed over and you were starting to drool, so I think I better get back on track and stick to the mighty cashew. According to The World’s Healthiest Foods website, “not only do cashews have a lower fat content than most other nuts, approximately 75% of their fat is unsaturated fatty acids, plus about 75% of this unsaturated fatty acid content is oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health, even in individuals with diabetes. Studies of diabetic patients show that monounsaturated fat, when added to a low-fat diet, can help to reduce high triglyceride levels. Triglycerides are a form in which fats are carried in the blood, and high triglyceride levels are associated with an increased risk for heart disease, so ensuring you have some monounsaturated fats in your diet by enjoying cashews is a good idea, especially for persons with diabetes”.

So now that we have established that cashews are reasonably good for us, let’s talk about making them taste even better. I know, I know, can’t we just leave well enough alone? Nope! I just can’t do it! So with that in mind, I offer this roasted cashew recipe that I found on the Taste of Home site. (Wonderful site by-the-way.) But I am issuing a warning to all who might decide to make these for their family. Hide some for yourself before you set them out on your kitchen counter. Once your family gives these a taste, they will be devoured before you can say “don’t spoil your dinner”.

  • 1 T. chili powder
  • 2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1/3 c. sugar
  • 2 tsp. kosher salt
  • 1 egg white
  • 2 tsp. water
  • 4 c. salted whole cashews

Combine the chili powder, cumin, cayenne, sugar, and salt in a medium sized bowl. Set aside. In another medium bowl, whisk together the egg white and water. Add cashews to egg white and toss to coat. Pour into a colander and drain for 2 minutes. When the cashews have drained for 2 minutes, add to the sugar mixture and toss well to coat. Arrange in a single layer on a parchment lined baking sheet. Bake uncovered in a pre-heated 250 degree oven for 50-55 minutes, stirring once. Cool completely before storing in an airtight container.