Salted Egg Cashew Nuts
Salted Egg Cashew Nuts
Ingredients
- 1 kg cashew nuts
- 300 g corn flakes
- 130 g egg whites, liquid
- 120 g salted egg powder
- 200 g sugar, cane sugar
- 20 g mushroom powder
- 10 g salt
- 10 g chili powder
- 40 g dried chilies
- 40 g curry leaves
Instructions
- 1
Preheat your oven to 150°C (fan mode). Spread the 1 kg cashew nuts evenly on a baking tray.
⏱️ 5 min•🌡️ 150
- 2
Bake the cashew nuts for 30 minutes, stirring them occasionally to ensure even roasting.
⏱️ 30 min•🌡️ 150
- 3
While the cashews are baking, prepare the coating. In a large mixing bowl, add the 130 g liquid egg whites.
⏱️ 2 min
- 4
To the egg whites, add the 120 g salted egg powder, 200 g cane sugar, 20 g mushroom powder, 10 g salt, and 10 g chili powder.
⏱️ 3 min
- 5
Whisk all the ingredients together until a thick, orange-colored paste forms.
⏱️ 3 min
- 6
Once the cashew nuts are pre-baked, remove them from the oven. Add the 300 g corn flakes and the pre-baked cashew nuts to the paste in the bowl.
⏱️ 2 min
- 7
Using a spatula, mix thoroughly until the corn flakes and cashew nuts are completely and evenly coated with the paste.
⏱️ 5 min
- 8
Transfer the entire mixture onto a clean baking tray, spreading it out evenly in a single layer. Reduce the oven temperature to 140°C (fan mode).
⏱️ 2 min•🌡️ 140
- 9
Bake the mixture for 40 minutes, stirring it occasionally during the baking process to prevent sticking and promote even cooking.
⏱️ 40 min•🌡️ 140
- 10
After 40 minutes, remove the tray from the oven. Cut the 40 g dried chilies into smaller pieces and add them, along with the 40 g curry leaves, to the partially baked mixture on the tray.
⏱️ 5 min
- 11
Mix these new ingredients well into the cashew nuts and corn flakes.
⏱️ 3 min
- 12
Return the tray to the oven and bake again at 140°C (fan mode) for another 10-15 minutes, or until the mixture is crunchy.
⏱️ 15 min•🌡️ 140
- 13
Once baked to a crispy texture, remove from the oven and allow to cool completely before serving or storing in an airtight container.
⏱️ 5 min
Kitchen Tools
Salted Egg Cashew Nuts
- 1 kg cashew nuts
- 300 g corn flakes
- 130 g egg whites, liquid
- 120 g salted egg powder
- 200 g sugar, cane sugar
- 20 g mushroom powder
- 10 g salt
- 10 g chili powder
- 40 g dried chilies
- 40 g curry leaves
Instructions
- 1
Preheat your oven to 150°C (fan mode). Spread the 1 kg cashew nuts evenly on a baking tray.
⏱️ 5 min•🌡️ 150 - 2
Bake the cashew nuts for 30 minutes, stirring them occasionally to ensure even roasting.
⏱️ 30 min•🌡️ 150 - 3
While the cashews are baking, prepare the coating. In a large mixing bowl, add the 130 g liquid egg whites.
⏱️ 2 min - 4
To the egg whites, add the 120 g salted egg powder, 200 g cane sugar, 20 g mushroom powder, 10 g salt, and 10 g chili powder.
⏱️ 3 min - 5
Whisk all the ingredients together until a thick, orange-colored paste forms.
⏱️ 3 min - 6
Once the cashew nuts are pre-baked, remove them from the oven. Add the 300 g corn flakes and the pre-baked cashew nuts to the paste in the bowl.
⏱️ 2 min - 7
Using a spatula, mix thoroughly until the corn flakes and cashew nuts are completely and evenly coated with the paste.
⏱️ 5 min - 8
Transfer the entire mixture onto a clean baking tray, spreading it out evenly in a single layer. Reduce the oven temperature to 140°C (fan mode).
⏱️ 2 min•🌡️ 140 - 9
Bake the mixture for 40 minutes, stirring it occasionally during the baking process to prevent sticking and promote even cooking.
⏱️ 40 min•🌡️ 140 - 10
After 40 minutes, remove the tray from the oven. Cut the 40 g dried chilies into smaller pieces and add them, along with the 40 g curry leaves, to the partially baked mixture on the tray.
⏱️ 5 min - 11
Mix these new ingredients well into the cashew nuts and corn flakes.
⏱️ 3 min - 12
Return the tray to the oven and bake again at 140°C (fan mode) for another 10-15 minutes, or until the mixture is crunchy.
⏱️ 15 min•🌡️ 140 - 13
Once baked to a crispy texture, remove from the oven and allow to cool completely before serving or storing in an airtight container.
⏱️ 5 min