Various Nuts for Snacking

Ingredients

• 150 g peeled cashews
• 20 g butter
• 1 tsp red tandoori paste
• 150 g unsalted, peeled peanuts
• Salt
• 1 Egg white
• 2 tsp wasabi powder
• 1 tbsp Cornstarch
• 1 tsp wasabi
• 1 tsp chili flakes
• 40 g Butter
• 3 tbsp sugar
• 150 g whole peeled almonds

Instructions

1. 1.

   Roast the cashews in a pan with melted butter until golden brown; add tandoori paste, stir well, remove from heat and let cool.

2. 2.

   Preheat the oven to 150°C fan. Rub peanuts with salt, strain through a sieve. Beat egg whites slightly stiff, gradually fold in wasabi powder and cornstarch, then stir in wasabi paste. Fold in nuts, spread individually on parchment-lined tray, bake dry for 40‑50 minutes. For chili almonds, crush chili flakes in a mortar. In a pan lightly foam butter, pour sugar to caramelize. Mix almonds and chili flakes, briefly sauté, transfer to parchment-lined tray and cool.