By Riki Shore
These are one of my daughter’s favorite snacks and as such, they are a staple in our house. They’re simple to make and they pack a punch nutritionally: lots of protein and healthy fat, and substantial calories to fill you up til the next meal. You can easily substitute almonds, walnuts, or macadamias in this recipe; just watch the cooking time so the nuts don’t burn.
A note about the olive oil: it’s worth it here to use a special, high quality, fruity olive oil. Use one that you like the taste of on its own, and the resulting snack will be all the more appealing.
1 1/2 cups raw cashews
1/2 teaspoon Kosher salt
1 1/2 teaspoons warm water
1 teaspoon fruity olive oil
1 pinch Maldon sea salt flakes
1. Preheat oven to 375 degrees.
2. Put the salt in a medium bowl and add the warm water. Stir to dissolve most of the salt.
3. Add cashews and stir to coat with the salt water.
4. When the oven is hot, place the cashews in a single layer on a sheet tray. Bake for 15 minutes, stirring the nuts every 5 minutes. Check carefully for doneness, the nuts will burn quickly.
5. When the nuts are done, immediately pour them back into the medium bowl you started with. Toss them with the olive oil and a pinch of Maldon sea salt flakes. Allow to cool to room temperature, then store in an airtight container at room temperature for up to 2 weeks.
The nuts when raw look like this:
The nuts when cooked look like this: