Everyone will go nuts for these shallot-spiked munchies served in simple paper cones.
- Yield: Makes 2 cups
Source: Martha Stewart Weddings, Fall 2011
- Canola oil for frying
- 2 shallots, sliced into 1/8-inch-thick rings (1/2 cup)
- 2 teaspoons sugar
- 1 teaspoon coarse salt
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
- 1 large egg white
- 1 1/2 cups cashews
Heat oven to 300 degrees. Pour 2 inches of oil in a small pan; add shallots. Place over medium heat, and fry, stirring occasionally, until golden brown, about 18 minutes. Remove to a paper-towel-lined plate.
Combine sugar, salt, and spices in a small bowl. Whisk egg white in a medium bowl; add cashews, and stir to coat. Sprinkle spice mixture over nuts, stirring to coat evenly. Transfer to a parchment-lined rimmed baking sheet; bake until fragrant and golden brown, about 28 minutes. Scatter shallots over hot cashews; let cool. Store in an airtight container up to 2 weeks.