yield: about 2 cups cashews (4-6 appetizer servings)
time: 35 minutes
active time: 10 minutes
1 egg white
1/2 tsp lemon extract
2 cups cashews
1/3 cup granulated sugar
2 tbsp light brown sugar
3/4 tsp salt
1 1/2 tsp this little goat went to belize
Preheat oven to 300 degrees. Line a baking sheet with a silpat liner or oiled parchment paper.
In a large bowl, whisk the egg whites with 1 Tbsp water and lemon extract until very frothy, about 2 minutes. In a separate bowl, combine the sugars, salt and Belize spice.
Toss nuts in egg white mixture until well coated. Transfer to the sugar bowl and toss until cashews are well coated with sugars. Spread into a single layer on prepared baking sheet, breaking up any large clumps.
Bake for 25-30 minutes, stirring once halfway through to ensure even browning. Remove from the oven when the outer edges of the nuts are starting to dry out (the coating may still be a bit wet in the center). Sprinkle with additional salt, if desired.
Let cool at room temperature for at least 30 minutes, allow the sugars to solidify. Remove from the baking sheet, breaking up any large clusters. Store in an airtight container. *Nuts will keep for about a week at room temperature, although they will get a little sticky if it is humid).