Lunch: Cumin-Roasted Cashews Recipe | MyRecipes

This simple appetizer of Cumin-Roasted Cashews is full of flavor and will subdue an appetite until the feast is complete.

Ingredients

1 1/2 pounds whole roasted, salted cashews (about 4 cups)
2 teaspoons cumin seeds
1/2 teaspoon cayenne
1 tablespoon packed dark brown sugar
1 teaspoon salt
1 tablespoon unsalted butter, melted

Instructions

Preheat oven to 375 °F. Spread cashews in a single layer on a large baking sheet. Bake until warmed through, about 10 minutes, shaking pan once or twice.
Warm a small skillet over medium-high heat. When hot, add cumin seeds and toast, shaking pan constantly, until seeds are slightly darkened and aromatic, about 1 minute. Transfer to a bowl to cool completely. Spread on a cutting board and chop finely.
Combine chopped cumin seeds, cayenne, brown sugar, salt and butter in a large bowl. Add warm cashews and stir vigorously, breaking up any clumps of spice mixture. Let cool and serve. (Can be made up to 3 days in advance. Keep tightly covered in a cool, dry spot. Stir well before serving.)

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