Mary Berry’s Spiced Roasted Cashews
Tossed in ground cumin and sweet smoked paprika and roasted until crunchy, these cashews make an excellent pre-dinner snack. As seen on Mary's Foolproof Dinners.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
A tasty alternative to crisps before supper. These make a nice gift, too – just place in a small Kilner jar and add a nice label and ribbon.
Ingredients
| 400g (14oz) | plain cashew nut |
| 2 tbsp | sunflower oil |
| 2 tbsp | sweet smoked paprika |
| 1 tsp | ground cumin |
| ½ tsp | dried chilli flakes |
| 1 tsp | sea salt flakes |
Method
Preheat the oven to 180°C/160°C Fan/Gas 4.
Scatter the cashews onto a large baking sheet, drizzle the oil over the top and sprinkle over the spices and chilli. Season well with freshly ground black pepper and toss together to coat. Roast in the preheated oven for about 15–20 minutes, turning from time to time.
Remove from the oven, sprinkle with the sea salt flakes and leave to cool.
Mary’s Tips: Can be made up to a day ahead. Not suitable for freezing.
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