Who needs a master plan anyway?

The morning of Brad's family birthday party: Brad sits down across from Mom, whose first words to him for the day are, "Are you ready for my master plan?" Brad gloomily responds, "You should never start a sentence like that."

It's Brad's birthday party, so of course it's time for Uncle Clint's Mac and Cheese. I just whipped up two batches, one regular and one gluten free, and am waiting for them to come out of the oven. I threw these spiced cashews together in less than 10 minutes start to finish this morning, so everyone would have something to munch on before dinner. They're a good alternative to the Union Square Café’s Bar Nuts, which have a warmer spice from the heavy dose of rosemary. Mom thinks these are better, and Brad likes them, too, even if he isn't on board with her master plan.

Red Chili-Spiced Cashews

Adapted from Made in India (2015) by Meera Sodha

The recipe calls for 1 teaspoon chile powder, but ½ teaspoon was enough for us. I'd start with the lower amount, then add more if you want it spicier. Sodha calls for Kashmiri chile powder, which she says has a "mild heat." The key is the powder is made from nothing but red chiles, so you can't substitute a blended chili powder like most of what you see in the spice aisle here. You could try something like ancho chile pepper, but if you're planning to make Indian food frequently, it's worth looking for the real thing, which is pretty cheap for a large quantity.

200 grams unsalted cashews
1 tablespoon (13 grams) neutral-flavored oil such as canola or sunflower
½ teaspoon fine sea salt
½ to 1 teaspoon Kashmiri chile powder (see note)
freshly ground black pepper, optional

    1. Place a rack in the center of the oven, and heat to 325 degrees. Spread the cashews out in a single layer on a 13-by-9-inch baking sheet (quarter sheet pan). Roast only until the cashews take on a light golden color, no darker than that, 6 to 8 minutes. Watch carefully as nuts love to burn if you take your eyes off them.
    2. Transfer the cashews to a small bowl. Add the oil. Stir well with a spoon until all of the nuts are coated with oil. Sprinkle over the salt and chili powder, then mix well. Stir in a few grinds of black pepper, if desired.
    3. The cashews will be soft right after you season them while they’re still warm. Let them cool completely so they get their crunch back before serving. Serves 4 as a starter or a light snack, with a kick.