Tropical nuts that grow in damp, hot rainforests, cashews grow at the end of the pear shaped, astringent tasting cashew apple, sort of like a nub at the end. Cashew apples, which are not imported to the US, are usually left on the tree to rot but are sometimes used for wine, vinegar, juice and preserves. An entire tree, which can grow up to 40 or 50 feet tall, only produces 10 pounds per year.
Be patient with these nuts: they are unimpressive just after they get out of the oven: it takes cooling down and sitting at least overnight for the flavors to come through.
- 1 large egg white (2 tablespoons)
- 1 teaspoon orange juice concentrate
- 4 cups raw cashews
- ⅓ cup sugar
- 1 tablespoons chili powder
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons curry powder
- 1 teaspoon kosher salt
- Preheat the oven to 200 degrees. Line a cookie sheet with parchment paper.
- Place the egg white in a stainless steel bowl and whip until it forms soft peaks.
- Add the orange juice and whip again.
- Add the cashews and toss until coated.
- Add the sugar, spices and salt and toss until well coated.
- Transfer the nuts to the prepared sheet and arrange in a single layer. Place in the oven and bake, stirring every 10 minutes, until browned, about 30- 40 minutes.
- Immediately loosen the nuts with a spatula and set aside to cool for at least one hour.