Crispy roasted cashews coated with salt and coarsely ground black pepper!!! Perfect for snack anytime, homemade gift during holiday season or game day munchie, these salt and pepper cashews are highly addictive.
Say hello to your new favorite snack.
These salt and pepper cashews are crispy, crunchy and generously covered with freshly ground coarse black pepper and salt. Honestly, really really addicting (almost as addictive as this 5 – Minute Candied Walnuts)
Buttery cashews are loaded with rich nutrients like protein, copper, manganese, magnesium, zinc, iron and so much more (refer more information here).
Why is this salt and pepper cashews addictive?
- Snack anytime
- Homemade holiday gift
- Game day munchy
- Party favor
- Salty & Spicy
- Crispy & Crunchy
- School/work snack box
No Cook, 4-Ingredient, Raw Almond Bites<—- Another easy, guilt free treat!
Main ingredients for this spiced cashews:
- Cashews – Raw whole cashews. Use whole cashews since it is best if all the cashews are the same size. If you use different sized cashew pieces, smaller ones will be over baked by the time the bigger guys are done.
- Pepper powder – Use freshly ground pepper. Grind whole black peppercorns in a motor and pestle or dry spice grinder. Do not grind until very fine. Very coarse will not adhere to the cashews well.
- Salt – I used plain salt. Sea salt will be great!
- Oil – I opted for neutral vegetable oil. Peanut oil will be a fabulous option as well.
Love cashews? You might love this Instant Pot Cashew Chicken or Vegetarian Stuffed Mushrooms
How to make salt and pepper cashews?
Toss whole raw cashews with vegetable oil, until thoroughly coated and bake at 350 degrees F for 20-25 minutes, until golden (refer picture above). Cool completely.
In the mean time, grind whole peppercorns in a motor and pestle or dry spice grinder, until coarsely ground. Toss roasted cashews with salt and freshly ground black pepper powder, until thoroughly coated.
Easy and delicious!
Expert tips:
Whole cashews – We want same size cashews so that they can be toasted evenly. Broken pieces will end up being toasted unevenly.
Color. Color. Color – Watch out during last 5 minutes so that the cashews do not get dark colored. Golden for the win!
Ground black pepper – Use freshly ground black pepper. Grind about 2 tablespoons whole black peppercorns in a mortar and pestle or dry spice grinder and then measure for the recipe.
Very coarsely ground – Will not adhere much to the cashews
Fine powder – Won’t taste fabulous
A touch coarser than fine powder – PERFECT! Sticks better. Looks appetizing. Great texture.
Storage Instructions:
Store spicy cashews in an airtight container at room temperature.
Frequently asked questions:
In a medium (9-inch) skillet, roast the cashew nuts in vegetable oil over low to medium heat, stirring continuously, until golden brown (seven to eight minutes).
Transfer the cashews to a bowl and let them cool until they are warm. Stir in ground black pepper and salt, until coated thoroughly. Let cool completely.
The quantity of oil used might sound more than needed, but this recipe needs that oil for all the spices to adhere well.
More savory snacks:
Air Fried Cauliflower Wings Recipe
Best Buffalo Chicken Dip Recipe
Easy Stuffed Mushrooms with Cheese
Salt and Pepper Cashews
Ingredients
- 1 and 1/2 cups raw whole cashews
- 4 teaspoons vegetable oil
- 2 to 4 teaspoons coarsely ground black pepper powder, refer notes
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Place cashews and vegetable oil on a baking sheet or any oven safe skillet, give a good toss, until oil is thoroughly coated (It might feel like there is more than enough oil, but we need that at the end to help salt and pepper to adhere well). Bake for 18-25 minutes, until golden. Place pan on a wire rack to cool until warm.
- Add coarsely ground black pepper powder and salt, stir well until coated very well.
Let cool completely. - Store spicy cashews in a covered container at room temperature for several days.
Notes
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Brenda
Saturday 4th of June 2022
I actually added the oil and pepper, salt then baked. They came out ground pepper stayed on brought out the favor more.
Anita
Sunday 15th of May 2022
My husband absolutely loves this recipe!! I accidentally bought raw cashews. So I decided to look up recipes for roasted cashews and I found this salt and pepper recipe. The first time I made them they ended up quite toasted! But he absolutely loved him! So now I have to over toast my roasted nuts 😂 thank you for the recipe 💗 Just fyi: I used vegetable oil and maxed out the pepper amount 4 tsp my husband loves a lot of pepper.
PREM PRAKASH
Tuesday 6th of April 2021
Inspite of roasting the cashews for 20 minutes in a small quantities of olive oil and finally then mixing it with salt and pepper they didn't become crispy, why? Please inform
Maria Doss
Wednesday 7th of April 2021
Hi Prem, Did you check the expiry date on the cashews? It will never take that long to crisp up. Even harder nuts like almonds will crisp up in a shorter time. Here are a few reasons for cashews not crispy after being toasted - 1. Nuts did not cool down completely - Nuts have a tendency to crisp as it cools, so even they are softer when hot, give them sufficient time to cool down completely at room temperature. 2. Nuts were toasted in a shorter time - If the nuts brown quickly, then the pan is hot and that does not allow the nuts to be completely toasted.
However, 20 minutes is way to long. I would check if they are still fresh. Hope it helps, Maria
rivka orlin
Wednesday 7th of October 2020
I would half the amount of oil-way too much
Maria Doss
Wednesday 7th of October 2020
I agree, but the spices have a hard time sticking to the roasted cashews otherwise:)
Katherine | Love In My Oven
Monday 29th of April 2019
These would be DANGEROUS, Maria! I wouldn't be able to stop eating them!!