Salted Cashews

Servings : Makes 2 cups

This is one of my husband’s FAVOURITE snacks. Crunchy cashewnuts which are lightly salted. They are easy to prepare and utterly delicious if you are a fan of cashews! These can be either baked or fried, both methods are explained below. 

Ingredients for Fried Cashewnuts

  • 2 cups cashewnuts
  • oil

Ingredients for Baked/Roasted Cashewnuts

  • 2 cups cashewnuts
  • 1 tsp salt
  • 2 tbsp hot water

Instructions

For Fried Cashewnuts:

Heat oil in a deep pan to medium heat. Add your cashews in batches, reduce the heat to low and let them fry whilst stirring them regularly to make sure they are golden and evenly coloured on all sides. Don’t darken them too much. Remove with a slotted spoon, let the excess oil drain out and then place them on tissues to blot out all the oil. Sprinkle some finely grinded salt (we like them just salted but you can add any other spice that you like, chilli powder, cumin powder etc) and mix well. Let them cool and store in an airtight container.

For Baked/Roasted Cashewnuts:

Preheat your oven to 180 C

Get 2 cups of cashewnuts, put them in a bowl. Mix 1 tsp. salt to 2 tbsp. hot water in a small bowl, stir until the salt dissolves…sprinkle this over the cashewnuts and toss to coat them well.

Lay the nuts on a tray and bake for about 10-20 minutes or until crunchy and golden (stirring every 5 minutes or so). Keep a close eye to make sure they don’t burn.

Allow them to cool completely. You can then store them in an airtight container.

 

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