Roasted Cumin Cashews
1 egg white
1 tablespoon water
2 cans (9-3/4 ounces each) salted whole cashews
1/3 cup sugar
3 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
In a large bowl, whisk egg white and water. Add cashews and toss to coat.
Transfer to a colander; drain for 2 minutes.
In another bowl, combine the remaining ingredients; add cashews and toss to coat.
Arrange in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 250° for 50-55 minutes, stirring once.
Cool on a wire rack. Store in an airtight container. Yield: 3-1/2 cups.