AuthorLesia PetrizioServing Size 6 cashews - counts as 1 fat
Preheat oven to 250 degrees
In bowl, whisk egg white with water until foamy. Add cashews and toss to coat. Transfer nuts to strainer and shake and drain for at least 2 minutes.
In a large bowl combine next five ingredients. Add nuts and toss to coat.
On a large baking sheet with sides, spread nuts with a spatula in a single layer. Bake 40 minutes, then stir them and spread out again. Bake another 20-30 minutes longer or until dry.
Loosen nuts on baking sheet but do not remove them. Cool completely so they become crisp. Store in an airtight container at room temperature for up to two weeks.
Serving Size: 6 cashews and counts as 1 fat.
Ingredients
Directions
Preheat oven to 250 degrees
In bowl, whisk egg white with water until foamy. Add cashews and toss to coat. Transfer nuts to strainer and shake and drain for at least 2 minutes.
In a large bowl combine next five ingredients. Add nuts and toss to coat.
On a large baking sheet with sides, spread nuts with a spatula in a single layer. Bake 40 minutes, then stir them and spread out again. Bake another 20-30 minutes longer or until dry.
Loosen nuts on baking sheet but do not remove them. Cool completely so they become crisp. Store in an airtight container at room temperature for up to two weeks.
Serving Size: 6 cashews and counts as 1 fat.
