Roasted Cashews

Make a batch of Roasted Cashews to bring out their soft, sweet flavor and add some extra crunch in the process.

Course Pantry

Cuisine American

Cook Time 15

Total Time 15

Servings servings (1/4 cup each)

Calories 178kcal

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Add cashews in a single layer.
Roast until the cashews are fragrant and golden brown, about 7-10 minutes. But don't walk away! Stir occasionally to prevent scorching and keep an eye on your cashews since oven temperatures may vary.
Remove from oven and chop or use as desired. Or, store in an airtight container for up to 1 week.

In a medium skillet over medium heat, heat cashews until browned and fragrant stirring frequently, about 2 to 5 minutes.
Remove from skillet and chop or use as desired. Or, store in an airtight container for up to 1 week.

On a microwave-safe plate, spread cashews in a single, even layer. Microwave in 1-minute intervals until lightly golden and toasted.
Chop or use as desired. Or, store in an airtight container for up to 1 week.

Cashews: Cooking times vary depending on which method you choose. And keep an eye on your cashews! They can go from zero to burnt in under a minute. Don’t walk away.
Oil or butter: Roasting in fat is optional for plain cashews and helpful when you want to add spices and seasonings.
Yield: The recipe as written makes 1 cup of toasted cashews (enough for 4 servings, ¼ cup each). It can easily be doubled or tripled as needed.
Storage: Store raw and roasted cashews for a year or more in the refrigerator or the freezer (not the pantry). They spoil easily, especially when roasted. If they smell like paint, throw them away immediately.