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.
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
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.
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!
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.
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:
Salt and Pepper Cashews
- 1 and ½ cups raw whole cashews
- 4 teaspoons vegetable oil
- 2 to 4 teaspoons coarsely ground black pepper powder, refer notes
- ½ teaspoon salt
- 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.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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