Roasted & Salted Whole Cashews
The cashew that needs nothing else. Sea salt, a hot oven, and one of the creamiest nuts in the world.
What It Is
Cashews grow inside a curved shell at the tip of the cashew apple, a fruit common across tropical regions of South America, Africa, and South Asia. Every cashew you have ever eaten has been steamed or roasted out of its shell before it reached you, because the raw shell contains a caustic oil. By the time it is dry roasted and salted, that work is long done.
Dry roasting deepens the cashew's natural buttery flavor without adding oil. The result is a nut that is rich without being heavy, with a snap that softens as you chew. Sea salt keeps it simple and lets the nut speak for itself.
What To Do
Eat them out of hand, or set a small bowl out when people arrive and watch them disappear. They go well on a cheese board, chopped over a stir fry at the last minute, or scattered on top of a bowl of oatmeal or yogurt for crunch and staying power.
For cooking, keep in mind they are already salted, so taste your dish before adding more salt. Store in a cool, dry spot in a sealed container and they will stay fresh for a few weeks at room temperature, or a few months in the freezer.
