Do you love roasted salty cashews? Wish you could make your own instead of eating a less healthier version you buy at the stores?
in Episode # 82 of The Wellness Connection Michelle LeMay shares an easy way to make a healthy snack of salty, roasted raw cashews.
NOTE: It’s important to start with whole, raw organic cashews. Do NOT use pieces as these are likely to be stale.
Step 1: Add ½ teaspoon pink Himalayan salt to a bowl of filtered water to soak 4 cups “raw” whole cashews. Make sure the water completely covers them by 1 inch. Cover with plastic hairnet or wrap for NO MORE than 6 hours. This is critical!! More than 6 hours they become slimy and taste bad.
Step 2: Drain cashews in colander.
Step 3: Spread onto a baking sheet so that they do not overlap.
Step 4: Bake at 200 degrees for approximately 5 hours. Your oven and location may affect time. The goal is to have dry, crispy nuts when you’re done. So, be patient, it may take up to 12 hours, depending on your desired “crispiness.”
Step 5: Jiggle the cashews every hour or two to prevent sticking to the pan.
Step 6: Add 1-2 Tablespoons melted butter (or bacon fat) over the cashews. Sprinkle with plenty of pink Himalayan salt! Stir to make sure nuts are evenly coated.
Step 7: Increase oven temperature to 250 degrees and bake for at least 30 minutes.
Step 8: Let cool.
Step 9: Store in a glass container or ball jar. I’ve found that when I use an airtight lid, my cashews are soft the next day. When I cover them with a plastic hairnet or wrap, they stay crispy for days…if they are even around that long! 😉
Let us know how you like this recipe in the comments.
To learn more from Sally Fallon’s book Nourishing Times click here:
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