Monday, July 1, 2013

Salted Roasted Cashews

I don't know about you, but for me, this is the perfect little snack.  Ten of these little cashews is just enough to give me a boost in the middle of the afternoon.  I was really excited to learn that these were easy to roast myself and thereby control all the ingredients for this perfect snack.  I also like them chopped as a garnish for a salad or some Asian flavored dishes.  These are really quick and easy to make.





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

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