Za’atar Spiced Cashews make the perfect on the go or party snack packed full of flavor that’s nearly impossibly to keep your hands away from.
We’ve entered the final stretch of #10DaysofTailgate, in these last moments I have to say a quick thank you to our hostess with the mostest Camilla for putting on such a great event. It takes a lot of work and a week long event is work enough, I can’t imagine doing 10 days of it. I hope you’ve checked out all the great tailgating recipes in the last 10 days and entered our giveaway (thank you to our sponsors as well)!
I thought I’d finish things off with the one snack at a party that I can’t resist, it’s the first thing I go for when I walk in and the last thing I’m munching on at the end of the night. Yes, even after I’ve had my dessert.
There is just something irresistible about cashews, the crunchiness, the subtle sweetness in each bite and buttery. Like I said hard to stay away from.
I’ll happily eat my cashews any which way, but there’s a seasoning debate in my house. Since we started Whole30 30 days ago (oh yeah, look at that last day!) lots of nuts have gone in and out of the little red kitchen. I prefer them salted, the mr. wants them unsalted.
What do we do? Compromise with different seasonings.
Since I’ve been obsessed with putting za’atar on all the things lately they had to go on some cashews. One bite and I knew it was the perfect way to spice up the nut bowl at any party.
What’s za’atar you ask? I suppose I should give an explanation since I use it so frequently. Simply put, it’s a Middle Eastern spice made up of thyme, sumac, sesame seeds and salt. Some versions might include a few other herbs but that’s your basic recipe. The sumac lends a lovely citrus kick to the spice mixture and it’s perfect on everything.
I mean it. If you haven’t tried za’atar yet, run out to your Middle Eastern or Mediterranean market and buy a bottle, it’ll change how you season.
Ingredients
- 2 cups raw cashews
- 1 egg white
- 1 tablespoon water
- 1 tablespoon za'atar
Instructions
- In a medium bowl whisk together the egg white and water until frothy. Stir in the za'atar.
- Add your cashews and coat completely with the egg white and za'atar mix.
- Pour onto a medium rimmed baking sheet and spread in an even layer.
- Bake for 10 minutes at 325 degrees and remove to break the cashews up with a spatula.
- Return to the oven to roast for another 10-15 minutes or until the cashews are golden brown and crispy.
- The cashews may seem soft when they come out of the oven but will crunch up when they cool.
- Be careful to watch the cashews, if they cook for too long they will burn easily.
- Cool completely before storing in an airtight container.
Here’s what the rest of the team brought to the table…
Starters
Mains
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Grilled Lemongrass Lamb by Culinary Adventures with CamillaSidesGrilled Clash of the Seasons Panzanella by Culinary Adventures with Camilla
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Cashews are my weakness. Well, all nuts actually. I love the sound of this!
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Oh YES! one more way to use za’atar, my latest favorite seasoning. These nuts won’t last long in my kitchen, so I’ll bake a double batch.
I bet these nuts are absolutely amazing as a game day snack!
I have never even heard of zaatar but I am going to check it out. I love middle eastern food.
We love spiced nuts here, and cashews are our favorite. Now I need to get Zaatar seasoning!
Za’atar is one of my absolute favorite spices, so there is no doubt that I will love these cashews.
Cashews are my favorite nut too. I’ll even clean them out of a container of mixed nuts. Since I grew up with za’atar, I know I’d love this version.
Cashews are my favorite nut but I’ve never had them anything but salted. Sounds fun!
What temperature did you use for baking the nuts? (I don’t think the recipe specifies the temp:)
Oh thanks Laura. I had it in there but must have deleted my accident and didn’t notice. It’s 325 and the recipe has been updated.
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