Servings: 16 Tablespoons
Tools Used in this Recipe
- Chef Knife
- shallow bowl
- baking pan or sheet
- parchment paper
- jar or other storing container
Ingredients
- 1 cup raw cashews
- 1 lime or very tart lemon juice only, about 2-3 tablespoons
- 1/2 tsp fresh ground pepper
- 11/2 tsps granulated garlic
- 11/2 tsps ground cumin
- 11/2 tsps coriander
Instructions
- Preheat oven to 300˚
- Place the cashews in shallow bowl. Pour boiling water over the nuts. Let sit for a 2-3 minutes, then drain the water. This step will clean the nuts and get them ready to absorb the lime juice and spices. This step also makes it easier to chop and the cashews don't fly all over the place.
- Chop the nuts to the size you want.
- Add the lime juice and stir to coat all of the nuts evenly with the liquid. Extra liquid is fine at this stage as some will be absorbed into the cashews. Sprinkle or grind the spices listed to cover evenly and toss with them in the bowl for better coverage, repeat 1 or 2 more times.
- Cover and set aside for 15 minutes or more. This rest time allows the spices to pick up moisture so they won’t overcook and infuses the flavor into the cashews. If you want to leave longer, put in the refrigerator until you are ready to bake.
- Drain and discard any excess liquid if any.
- Line a baking pan or sheet with parchment paper and spread the cashews out to one layer. Put in the oven and roast for 10 minutes.
- Remove and lift the paper on each corner to toss the cashews, then return to oven for another 5 minutes, then toss again.
- After another 5 minutes, the cashews should be a golden brown and when they cool will be crunchy. Leave in longer if you like a darker roast.
- You can leave as is, chop the cashews further or pulse them in a food processor for a fine grind at this stage to make a sprinkle.