Roasted Cashews

Roasting unlocks nuts’ complex, aromatic flavour, and it’s easy to do at home. I know it can be tempting to cut to the chase and skip this step, but taking those few minutes to toast unlocks a whole new world of flavour. Roasting cashews brings out their soft, sweet flavour and adds a little extra crunch in the process. It’s easy to learn how to roast cashews and it will up your cooking game with very little effort. The smoothest operator in the nut kingdom, cashews are even better when lightly roasted. Perfect in cookies, breakfast smoothies, or grain-based salads, cashews are easy to love. Thankfully, it’s easy to do in the oven, or on the stove.

cashews
sea salt

Oven Method:
Preheat oven to 350°F (175°C). Line a flat-bottomed container, such as a gratin dish - ceramic is better than metal (the part of the nuts in contact with metal darken faster than the rest) with parchment paper. Set the container in the oven to warm for a few minutes. Then fill it with a single layer of nuts, so they will roast evenly, and sprinkle with sea salt, as desired. Roast for 8-10 minutes or until they reach a pale golden colour. (Taken much further, the roast flavours hide the cashew ones.)

Cool the nuts at least 15 minutes before using. If you don't wait, the interiors of the hot nuts, will be strangely soft. Store in an airtight container for up to 1 week.

Stove Method:
In a medium skillet over medium heat, fill it with a single layer of nuts, so they will roast evenly, and sprinkle with sea salt, as desired. Heat cashews until browned and fragrant stirring frequently, about 3-5 minutes.

Cool the nuts at least 15 minutes before using. If you don't wait, the interiors of the hot nuts, will be strangely soft. Store in an airtight container for up to 1 week.