roasting cashews archived
May 7, 2013 at 7:43am
Funny you should post this, Tom. I recently bought raw cashews at Trader Joe's on a whim, and discovered that while I like other nuts raw, I don't like raw cashews. I've been leaving them for Mr. Jasper to eat, but wondered about trying to roast them myself. Now I'm going to follow your "recipe" with what's left and see how it turns out. Thanks.
I've been considering trying to glaze raw cashews... I do this with walnuts, and all you have to do it put the nuts in a skillet with enough water to cover, bring to a boil, drain off the water. Add a couple tablespoons of butter, melt the butter and stir so it coats the nuts. Then sprinkle the nuts evenly with salt, sugar, and a pinch of cayenne pepper to taste. Mix thoroughly and cook while stirring until the sugar has melted and the nuts are beginning to brown. Turn the nuts out onto a ceramic plate so the nuts will cool and the sugar glaze will harden. When they cool, break the nuts apart with a fork or knife.
I might try a small batch of these today and see how it goes with the cashews. When I do walnuts this way they are delicious on a salad with apple pieces and blue cheese. They are also addictive just by themselves.
I might try a small batch of these today and see how it goes with the cashews. When I do walnuts this way they are delicious on a salad with apple pieces and blue cheese. They are also addictive just by themselves.
Hi Tom,
I owe you a call - will call today if that works for you.
I love roasted cashews, some of my best memories of my grandparents are about roasting cashews in the evenings the smell is so great. My grandparents and I would collect as many seeds as we could all week long and on Saturday night we'd build a fire out in the garden after dinner and roast the whole batch. My grandpa would use a long iron rod to pull them out of the fire and crack them with a hammer and we'd get hot roasted fresh yummy cashew goodness. The only thing is that cashews are high in fat so you have to watch them so they don't burn on you while you're roasting them.
I owe you a call - will call today if that works for you.
I love roasted cashews, some of my best memories of my grandparents are about roasting cashews in the evenings the smell is so great. My grandparents and I would collect as many seeds as we could all week long and on Saturday night we'd build a fire out in the garden after dinner and roast the whole batch. My grandpa would use a long iron rod to pull them out of the fire and crack them with a hammer and we'd get hot roasted fresh yummy cashew goodness. The only thing is that cashews are high in fat so you have to watch them so they don't burn on you while you're roasting them.
Yes, I burnt the first batch and have learned my lesson. Another thing is to turn the flame off BEFORE they're done, because the heat will continue to roast them for another minute.
PeggyC, I can now eat a half pound of nuts quickly, because they're so good. I think your recipe is much too tempting. I'll eat a whole pound all at once, and I can do without the sugar. But I'll do it for a party. Thanks for the inspiration.
You can't believe how good home-roasted cashews are!
PeggyC, I can now eat a half pound of nuts quickly, because they're so good. I think your recipe is much too tempting. I'll eat a whole pound all at once, and I can do without the sugar. But I'll do it for a party. Thanks for the inspiration.
You can't believe how good home-roasted cashews are!
All nuts and seeds are quite easy to burn, and taste terrible once burnt, so must be watched carefully.
Not... a... cashew... fan... Nope, doesn't make anymore sense repeating it. :-D
Pecans with a little oil (or butter), brown sugar, salt and hot pepper are fantastic cooked this way.
Pecans with a little oil (or butter), brown sugar, salt and hot pepper are fantastic cooked this way.
Strangely, cashews are the only nut I really dislike. I'm a big fan of toasting pecans for salads, though.
Peggy, the cashews are nicer with a teeny bit of honey rather than sugar. If they have cayenne, they're Devil's Nuts.
Oh, and Tom - try all this with macademias!! Take less cooking time than the cashews, but unbelievably good.
Make a good Korma with your raw cashews. No other nut, can replicate the flavor and texture it creates,
joanne said:
Peggy, the cashews are nicer with a teeny bit of honey rather than sugar. If they have cayenne, they're Devil's Nuts.
But does the honey make it form a crust? That's what the sugar does. It's almost like a nut brittle.
Raw cashews are amazing to make cashew cream, with a very cheese like texture.
I never liked cashews because they don't crunch enough, but the smoothness of the texture is growing on me. I even add them to hummus instead of tahini if I run out.
I never liked cashews because they don't crunch enough, but the smoothness of the texture is growing on me. I even add them to hummus instead of tahini if I run out.
mantram, I made a biryani with the cashews. They came out soggy. What did I do wrong?
I have some pecans I could try. They're in the shells! Are they going to be good after being in my cabinet for a couple of years?
I've changed my diet and now eat nuts and fruit instead of having breakfast and lunch. I don't do this every day but perhaps more than three days a week. I feel great. It's a little expensive, but I could do worse.
Cashew butter is deadly for me. It's so rich that it makes me fall asleep!
I have some pecans I could try. They're in the shells! Are they going to be good after being in my cabinet for a couple of years?
I've changed my diet and now eat nuts and fruit instead of having breakfast and lunch. I don't do this every day but perhaps more than three days a week. I feel great. It's a little expensive, but I could do worse.
Cashew butter is deadly for me. It's so rich that it makes me fall asleep!
Peggy, yes it does as well as covering the whole lot in a deeply golden even glaze. If you use too much honey, it won't crust.
May 7, 2013 at 4:43pm Edited
Tom - for biryani, cashews are generally ground into a powder or paste and sauteed with the onion/ginger-garlic. Cashew butter or Almond butter will do just fine too.
Whole cashews can also go on top at the end as a garnish. Never cook it with the rice, or they will end up soggy.
Whole cashews can also go on top at the end as a garnish. Never cook it with the rice, or they will end up soggy.
I dry roast cashews in the oven at 300 degrees until slightly browned. Toss them around occasionally so they don't burn. DELICIOUS.
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Put cashews in a skillet. Add olive oil and salt. Turn flame on high. Stir constantly until nuts are slightly brown.
Fantastic. Much better than any other cashews.