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December 2015

Chili-Lime Candied Christmas Cashews

Chili lime christmas cashews

I think homemade gifts are always appropriate, especially around the holidays. Baked goods, like cookies or brownies are nice, but can be a challenge, because they often need to baked, wrapped, delivered and consumed within 48 hours. Nuts on the other hand, can be made ahead and they’ll keep for 2-3 weeks, giving your recipient plenty of time to enjoy them. There are endless recipes for spiced nuts, but this one is a favorite, particularly for cashews. There is just enough heat, combined with a sugary spice and bright hint of lime. You can easily double the recipe for a big batch, just adjust oven racks to upper-middle and lower-middle positions and bake the nuts on 2 baking sheets, switching and rotating sheets halfway through baking.

Download Chili-Lime Candied Christmas Cashews

Makes about 5 cups


1 large egg white

1 tablespoon grated lime zest

1 tablespoon lime juice

1 teaspoon salt

1 pound unsalted cashews

½ cup granulated sugar

2 ½ teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon cayenne pepper

¼ teaspoon coriander

¼ teaspoon cinnamon

  1. Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, lime juice, lime zest, and salt in large bowl. Add nuts and toss to coat. Drain in colander thoroughly, 4 to 5 minutes.
  2. Mix sugar, chili powder, ground cumin, cayenne pepper, coriander and cinnamon in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. (Nuts can be stored in airtight container for 3 weeks.)

Chili lime spiced nuts bowl