Marmite Chilli Cashews
Prepare to eat the whole tub.
No hate here only love. Forever.
I go through copious amounts of Marmite, its the thing I crave most in the morning for breakfast. Its my hyper-fixation that has never ended. Soft boiled egg & soldiers, always a slice with marmite, avocado & toast, always includes marmite & hot sauce, my beloved Bloody Mary gets a hit, heck I even have it on a sausage sarnie.
It also makes an appearance later in the day as well, in glazes for vegetables and sauces for meat. With pasta and in toasties. This isn't just a morning affair, this is all day and all night, every waking hour affair.
I do know I’m not alone in this, Pophams bakery do a Marmite swirl with schlossberger cheese and spring onion pastry and they know what they are talking about. The only slack channel I ever wanted to hear from at my old work was #marmiteclub. The fans are out there, and they are not hiding. So this is for the fans.
Marmite Chilli Cashews
180g Cashews (not salted)
1 tbsp Marmite
1 tsp Chilli flakes ( Gochugaru is excellent for this)
1 tsp Sea salt
1 tbsp Olive oil
Pre heat your oven to 170c
Add the oil, marmite & chilli flakes into a large bowl, mix till well combined. Chuck in the cashews and mix again until the nuts are well coated in the sticky mix.
Line a baking tray with greaseproof paper and pour the nuts over, try to make single layer as it helps toast them more evenly. Sprinkle over the sea salt.
Cook in the oven for 15mins, they will stick together, thats fine thats how you get the frilly lacy marmite skirts around the nuts.
Leave the nuts to cool, then break up and place in a tub or just eat them straight off the tray like I did.