Cashew Nut Recipe

Roasted Salted Cashews

1. 1

   Prepare oven and pan

   Preheat the oven to 175°C (350°F). Line a rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and for easy cleanup.

2. 2

   Make seasoning syrup

   In a small microwave-safe bowl or saucepan, combine the unsalted butter, olive oil, water, sugar, and kosher salt. Warm gently until the butter melts and the sugar dissolves (about 20–30 seconds in microwave or 1–2 minutes on low heat on the stove). Stir until fully combined.

3. 3

   Coat the cashews

   Place the raw cashew halves in a medium mixing bowl. Pour the warm seasoning syrup over the cashews and toss with a spatula or wooden spoon until every nut is lightly coated.

4. 4

   Add spices

   Sprinkle the smoked paprika, black pepper, and cayenne pepper (if using) over the coated cashews. Toss again to distribute the spices evenly.

5. 5

   Spread and roast

   Spread the coated cashews in a single layer on the prepared baking sheet, leaving a little space between nuts for even roasting. Roast in the preheated oven for 10 minutes, then remove the pan and stir or shake to turn the nuts so they brown evenly. Return to the oven and roast an additional 6–8 minutes, or until the cashews are golden and fragrant. Watch closely in the last few minutes to prevent burning.

6. 6

   Cool and finish

   Remove the baking sheet from the oven and immediately sprinkle any extra pinch of salt over the hot nuts if desired. Let the cashews cool completely on the baking sheet — they will crisp as they cool. Once cool, transfer to a bowl or an airtight container.

7. 7

   Storage

   Store cooled cashews in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. For longer storage, freeze for up to 3 months.