Ingredients
1 large egg white1 tablespoon water2 cans (9-3/4 ounces each) salted whole cashews1/3 cup sugar3 teaspoons chili powder2 teaspoons salt2 teaspoons ground cumin1/2 teaspoon cayenne pepper
Preparation
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 15x10x1-in. baking pan. Bake, uncovered, at 250° for 50-55 minutes, stirring once. Cool on a wire rack. Store in an airtight container.
