Content

• Ingredients
• Standard roasted cashews
• Honey-roasted cashews
• Rosemary-roasted cashews
• Sweet and spicy roasted cashews
• To step
• Method 1 of 4: Standard roasted cashews
• Method 2 of 4: Honey-roasted cashews
• Method 3 of 4: Rosemary-roasted cashews
• Method 4 of 4: Sweet and spicy roasted cashews
• Necessities
• Tips
• Warnings

Roasting cashews helps bring out the nut's natural rich aroma and makes them crunchier, making this healthy, nutrient-rich snack even better. Cashews are roasted in an oven preheated to 180 degrees Celsius, about 12 to 15 minutes, with oil and salt for an easy variation. You can also roast them with honey, rosemary, or make sweet and spicy roasted cashews for a different flavor.

Ingredients

Standard roasted cashews

For 4 cups (500 g)

• 1 pound (0.45 kg) of whole cashews
• 2 to 3 teaspoons (10-15 ml) natural oil (olive, coconut, or grape seed oil)
• Salt, to taste

Honey-roasted cashews

For 4 cups (500 g)

• 1 pound (0.45 kg) of whole cashews
• 2 tbsp. (30 ml) honey
• 1-½ tbsp. (22 ml) real maple syrup
• 1-½ tbsp. (22 ml) unsalted butter, melted
• 1 tsp. (5 ml) salt
• 1 tsp. (5 ml) vanilla
• ¼ tsp. (1.25 ml) cinnamon
• 2 tbsp. (30 ml) sugar

Rosemary-roasted cashews

For 4 cups (500 g)

• 1 pound (0.45 kg) of whole cashews
• 2 tbsp. (30 ml) fresh rosemary, chopped
• ½ tsp. (2.5 ml) cayenne pepper
• 2 tsp. (10 ml) brown sugar
• 1 tbsp. (15 ml) salt
• 1 tbsp. (15 ml) butter, melted

Sweet and spicy roasted cashews

For 4 cups (500 g)

• 1 lb (0.45 kg) cashews, whole
• ¼ cup (60 ml) honey, warmed
• 2 tbsp. (30 ml) sugar
• 1-½ tsp. (7.4 ml) salt
• 1 tsp. (5 ml) chili powder

To step

Method 1 of 4: Standard roasted cashews

1. Preheat your oven to 180 degrees Celsius. Grab a large baking tray for your cashews, but don't grease the baking pan. However, if you are concerned about the nuts sticking, you can put baking paper on the baking pan.
   • If you're only roasting a small amount of cashews, consider using a baking pan, which you can shake often while cooking, to spread the oil.
   • Cashews can be roasted in oil, or dry. If you are dry roasting the cashews and would like to add salt without oil, you can spray the cashews with brine or a salt water solution and let them dry before roasting them. This will help the salt to stick to the nuts.
2. Spread the cashews evenly on the baking tray. Try to keep the cashews in a single, low, to be able to toast evenly. If you are working with large quantities, it is advisable to use multiple plates instead of stacking the cashews.
3. Consider adding oil. Roasting cashews with a little oil is recommended, but not strictly necessary. Drizzle 1-2 teaspoons (5-10 ml) of the oil over the cashews. Stir and toss the cashews gently on the baking tray to provide them all with an even coat of oil.
   • Roasting the nuts in the oil will improve the taste and texture, but will also make the end product fatter. If you are going to use them for baking (by adding them to cookies or brownies, for example), omit the oil and skip this step. If you are going to eat them as is or use them as a garnish, roast the cashews in oil.
   • Less is more in this step. You can add more oil later, if needed, after your cashews have started toasting.
   • You can use a nut oil, such as almond or nut oil, or opt for another healthy oil, such as grape seed, olive, or coconut oil.
4. Roast the cashews in the oven on the center rack for five minutes. After five minutes, remove them from the oven and stir the nuts with a spoon or spatula. This will add a new layer of oil to the cashews and reduce the risk of burning.
5. Return to the oven and roast the nuts until cooked. Return the cashews to the oven and roast them in three to five minute increments, stirring well after each use. Cashews should be done roasting in 8 to 15 minutes.
   • When done, the notes should give off a fairly strong, but pleasant scent, and be several shades darker. You may even hear some crackling if you roast them in oil.
   • Cashews can burn quickly, so it is important to check and stir regularly to minimize this risk.
6. Drizzle over some more oil and add salt. Remove the cashews from the oven. If desired, drizzle another 1-2 teaspoons (5-10 ml) of oil over the cashews and sprinkle with about 1/2 teaspoon (2.5 ml) of salt, adding more or less depending on your taste.
   • If you want to add roasted cashews to baked goods, you may want to leave out the oil and salt.
   • You can also add other seasonings as desired during this step. Examples of spices that complement the flavor of cashews are cinnamon, sugar, paprika, cayenne, cloves and nutmeg.
   • If you soaked the nuts in brine or salt water before roasting, don't add extra salt now. The first salt in the solution should be enough.
7. Let the nuts cool before serving. Place the cashews on a plate and let them cool for 15 minutes before serving. By removing them from the hot baking tray you prevent the nuts from burning.
   • Once they have cooled, you can use or serve the cashews right away. You can also store them in an airtight container at room temperature for up to two weeks.

Method 2 of 4: Honey-roasted cashews

1. Preheat your oven to 180 degrees Celsius. In the meantime, cover a large baking tray with aluminum foil or baking paper.
   • Since the honey coating is so sticky, honey-roasted cashews will easily stick to the baking tray if left uncoated. Nonstick foil or parchment paper is highly recommended.
2. Mix the icing ingredients. In a large mixing bowl, combine the honey, maple syrup, and melted butter and stir in the salt, vanilla, and cinnamon until all the icing ingredients are well combined.
   • For an even simpler version, you can limit it to just honey, butter, and cinnamon. The maple syrup, salt, and vanilla all enhance the flavor of the cashews, but are not strictly necessary.
3. Toss the cashews over in the honey glaze. Add the cashews to the honey glaze bowl. Using a large spoon or spatula, stir the mixture with the cashew and honey to coat the nuts as evenly as possible.
   • Once thoroughly coated, spread the cashews evenly across the baking sheet in one layer.
4. Saute the cashews for six minutes. Remove them from the oven and stir again. This will evenly coat your cashews with the honey mixture and promote even cooking.
5. Roast the cashews for another six minutes. Keep a close eye on them to make sure the cashews don't burn. If the cashews appear to be ready before the full six minutes has passed, remove them from the oven earlier.
   • The cashews should have a distinctly nutty odor and become deeper in color, but not dark brown or charred.
6. Stir the cashews with sugar and salt. Pour the roasted cashews into a large, clean bowl. Toss and stir sugar and salt into the cashew mixture, coating the nuts as evenly as possible.
   • If you want the nuts to be just sweet without any salt, you can skip the salt altogether and just sugar the cashews.
   • After stirring the cashews with salt and sugar, let them cool for about 15 minutes.
7. Enjoy it. You can eat the cashews immediately or store them in an airtight container for up to two weeks.

Method 3 of 4: Rosemary-roasted cashews

1. Preheat your oven to 180 degrees Celsius. Take a large rimmed baking tray for the cashews.
   • You don't have to grease the baking tray with this method; however, if you are concerned about the cashews sticking, you can cover it with parchment paper or aluminum foil. Avoid using oil or cooking spray as this can potentially affect the cooking process and final flavor.
2. Divide the cashews evenly on the baking tray. A single, even layer promotes yarn. Try to avoid stacking the cashews in multiple layers as they can roast unevenly.
3. Roast the cashews in the oven for five minutes. Remove them from the oven and stir to distribute the heat evenly.
   • Depending on your desired level of doneness, you can stop here or continue and roast the cashews for an additional 8 to 10 minutes, stirring every four minutes. Roasting the cashews for just five minutes will heat them up without affecting the taste and texture much; roast for 12 to 15 minutes to give the nuts a more traditional roasted flavor and crunch.
4. Meanwhile, mix the spices. While the cashews are roasting, combine the rosemary, cayenne, sugar, salt, and butter in a large bowl. First put the bowl aside.
   • You can skip the cayenne if you prefer roasted nuts without being too hot.
5. Add the finished cashews to the spice mixture. Once the cashews are roasted to your liking, remove them from the oven. Toss them in the rosemary butter mixture until all nuts are evenly coated.
6. Let the nuts cool before serving. Let the nuts cool slightly, for 10 to 15 minutes, tossing occasionally, to distribute the seasoned butter. Serve immediately if refrigerated, or store in an airtight container at room temperature for up to two weeks.
   • Note that if you don't heat the cashews for more than five minutes instead of the full 12 to 15 minutes, you can serve them immediately while they are still warm, instead of waiting for them to cool.

Method 4 of 4: Sweet and spicy roasted cashews

1. Preheat your oven to 160 degrees Celsius. Cover a large baking tray with aluminum foil or parchment paper.
2. Mix honey and cayenne pepper. Combine the two ingredients in a large bowl, and stir thoroughly until it forms a cohesive glaze.
   • If the honey is too thick, you can heat the mixture in the microwave for five seconds to make it liquid. This should make it easier to combine the two ingredients.
   • If you would like to add more dimension to this recipe you could add both honey and maple syrup; keep it at a total of 1/4 cup (60 ml), but change the proportions to your liking.
3. Stir in the cashews. Place the cashews in the mixing bowl. Stir and toss the cashews into the honey and cayenne pepper mixture to coat them evenly, then place the coated cashews on the prepared baking tray.
   • Make sure the cashews are evenly spread in a layer on the baking sheet. Otherwise, your cashews will not roast evenly; some will burn while others will remain raw.
4. Roast the cashews in the oven for five minutes. After this period, remove the cashews and stir them with a large spoon or spatula. This will coat the cashews evenly with the sweet and spicy mixture and promote even cooking.
5. Roast the cashews for another 5-10 minutes, or until cooked through. Once cooked, the nuts should have a pleasantly strong smell and be slightly dark in color.
   • Make sure to stir the cashews every three to five minutes when cooked. If you roast them without stirring, they are more likely to burn or cook unevenly.
6. Sprinkle the cashews with sugar and salt. Remove the cashews and let them cool for 5 minutes, then sprinkle the warm nuts with sugar and salt. Stir gently until the nuts are coated.
   • It may help to mix the sugar and salt in a small, clean bowl before sprinkling them over the cashews. Pre-mixing will make it easier to sprinkle an even amount of both over the nuts.
7. Let the nuts cool before enjoying them. Let the nuts cool completely before eating, or store them airtight to enjoy later. These cashews will keep at room temperature for about a week.

Necessities

• Baking tray or cake tin
• Baking paper or aluminum foil
• Large, medium and small mixing bowls
• Spoon or spatula
• Plate
• Airtight storage container

Tips

• Do not chop cashews in half or in small pieces before roasting, as this can burn the nuts. Roast cashews whole, and chop them up after roasting for best results and less grit.

Warnings

• Significantly reduce cooking time by roasting small amounts of cashews in a toaster oven instead of a conventional oven. Cashews will cook and burn more easily in a toaster oven because their heating elements are closer to the nuts than in conventional ovens.