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5 from 2 votes

Salt and Pepper Cashews

Crispy roasted cashews coated with salt and coarsely ground black pepper!!! Perfect as a snack anytime, homemade gift during holiday season and school snack box. These salt and pepper cashews are highly addictive. 
Prep Time3 mins
Cook Time20 mins
Total Time20 mins
Course: Snack
Cuisine: American
Servings: 6 servings
Author: Maria Doss


  • 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


  • 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. 


Use coarsely ground black pepper - Grind about 2 tablespoons whole black pepper in a motor or pestle until ground coarsely.
- You could use a spice grinder if you don't have a mortar and pestle.
- DO NOT make into a fine powder. You want some texture, which adds a lovely crunch to the salt and pepper cashews. 
- If the pepper is not ground well then it might not adhere well onto the cashews. 
To make salt and pepper cashews in a skillet:
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.