Salted, Roasted Cashews
Makes 3 cups
3 cups raw cashews
1 teaspoon Kosher salt
3 teaspoons warm water
2 teaspoons extra virgin olive oil
Pinch of Sea salt flakes
Preheat oven to 375 degrees.
Dissolve most of the salt in the warm water in a large bowl. Add the cashews and toss well with the salted water.
Place the cashews on a sheet tray and bake for 15 minutes, stirring every 5 minutes. Watch the nuts carefully near the end of the baking time since they will turn golden brown quite quickly. Don't be afraid to add a few minutes to the bake time to achieve a golden brown color.
When the nuts are done, pour them back into the same bowl you started with and toss them with the olive oil and a few pinches of sea salt. Allow the nuts to cool to room temperature, stirring occasionally, then store in an airtight container at room temperature for up to 2 weeks or in the refrigerator for 1 month.
Slightly adapted from Riki Shore