Fennel and Coriander Cashews

What does neutral taste like? Earthy, nutty, crunchy curiosity. To savor a bit of neutral’s wonderful qualities, try The Taste Curators‘ recipe for Fennel and Coriander Cashews.

The impact of color is so profound that it’s been said that it influences 85% of our purchasing decisions. When you really think about it, this is as true when picking out the freshest bunch of basil as it is when choosing a new hat or new wallpaper. If we open ourselves up to it and acknowledge its power, color makes for impactful experiences.

When trying the following herb roasted cashews recipe, take a moment to stop and think about what you are tasting. Enjoy the moment and savor the palate happening in your mouth and the palette on your plate.

Fennel and Coriander Cashews Recipe


1 tsp coriander seeds
1/2 tsp fennel seeds
1 tsp kosher salt
1 large egg white
2 tbsp sugar
2 cups (9 oz) roasted unsalted cashews


  1. Preheat the oven to 275 degrees. Line a small rimmed baking sheet with parchment paper and set aside.
  2. In a small skillet, combine the coriander seeds and fennel seeds. Place over medium heat, stirring often, until lightly toasted and fragrant, about 2 minutes. Cool slightly. Using a mortar and pestle or the back of a skillet, lightly crush the seeds.
  3. In a medium bowl combine the salt, egg white, and sugar. Whisk until thick, creamy and ribbony, about 3 minutes. Add the nuts and toasted crushed seeds and fold together to coat the cashews in the egg white. Spread evenly on the prepared baking sheet and roast for 30 minutes, stirring halfway through. Turn the oven up to 300 degrees and roast another 15 minutes. The nuts should be lightly golden and just slightly tacky to the touch. Allow to cool to room temperature before serving.
  4. Nuts can be made up to 2 days in advance if stored in an airtight container in a cool, dry place.

Story and Styling by The Taste Curators / Recipe courtesy of Lish Steiling, The Taste Curators / Photography by Lauren Volo

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