Preheat oven to 325 and line a baking sheet with parchment paper. Using a medium bowl, whisk together 1 large egg white, ½ tsp kosher salt, and 1 Tbsp water until barely frothy. Add 2 cups raw, while cashews and mix to coat. Drain the coated cashews in a colander for 10-15 mins to drain excess egg white. Separately, using another medium bowl, mix ¼ cup brown sugar with 1 ½ tsp fresh rosemary (here, thyme and marjoram) and ¼ tsp crushed red pepper. Add the drained cashews and toss well. Pour the seasoned cashews in a single layer onto the parchment-lined baking sheet. Separate the cashews, if possible. Bake at 325 for 35 mins, rotating the pan halfway through. Let cashews cool and then gently break up the cashews into individual pieces. Store in an airtight jar for up to 10 days. We tried this recipe from Molly Gilbert’s Sheet Pan Suppers: https://www.amazon.com/dp/0761178422/ref=cm_sw_r_sms_c_api_Q-nLxbRJXSE53 (July 2016)
Cooking Adventures 