Dinner: Roast Half Chicken With Cashew Tarator and Celery

Recipe by Renee Erickson Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.

Ingredients

2 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 large egg white
1/2 cup (packed) light brown sugar
2 cups walnut halves

Instructions

Preheat oven to 300 °F. Melt butter in a small skillet over medium, remove from heat, and mix in salt and cayenne. Whisk egg white in a medium bowl until soft peaks form; stir in brown sugar. Add seasoned butter and walnuts and fold to coat nuts.
Spread nuts out on a parchment–lined rimmed baking sheet; bake, tossing every 10 minutes or so, until mixture is dry and nuts are toasted, 25 –30 minutes. Let cool.

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