When I was growing up in Delhi, my mother regularly deep-fried cashews for us in a karhai (wok). She would scoop the nuts up from the hot oil with a slotted spoon and leave them to drain on a crisp sheet of brown paper—the same kind she used to cover our schoolbooks. My father ate them with his evening whisky-and-soda and the rest of us nibbled on them with our soft drinks. I have now taken to roasting the cashews instead. Nothing could be easier.
Recipe information
Yield
makes 1 cup and serves 6¿8 with drinks
Ingredients
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Line a small baking tray with foil and spread the cashews out in a single layer. Dribble the oil over them and toss them well so the oil clings to them like a film. Sprinkle the salt, cumin, and cayenne over them and toss thoroughly again to mix. Place in the center of the oven and bake for 12–15 minutes, tossing and mixing every 4–5 minutes. Leave to cool off and firm up before serving.
