Here’s a recipe that’s fast, simple and delicious… it can’t get any better than that! A batch of these freshly roasted will liven up a party, or make a nice, healthy snack for some time to come. For another great recipe to match, try my smoked almonds too!
For a twist, try adding other spices instead of salt, or just let the taste of the nuts come shining through. Eat them as-is, or sprinkle them over salads, or Asian, Indian or Persian cuisine.
Salt-Roasted Cashew Nuts
To start off, pre-heat your oven to 350°F (180°C). You’ll need a shallow baking pan (and a piece of baking paper or baking mat), a bowl and spoon.
1 lb. (450 gr.) raw cashews
Just a bit of oil (either coconut oil, or olive oil for the best tastes)
Spread cashews in a single layer over the pan (you might need to use more than one pan, depending on the size). Then roast for 10-20 minutes, stirring occasionally, until they are golden-brown. Keep an eye on these, as they can tend to burn!
Pour them into a large bowl, add a bit of oil (start with a tsp. or less) and stir, coating completely—if the nuts are stirred well it won’t take much oil at all!—then stir in salt (start off under-salting, and add to taste – it’s easier to add more than to remove!). Done!