Print
Email
Add a photo
Ingredients
- 1 pound raw cashews
- 1 tablespoon ghee, butter or olive oil
- 2 teaspoons (or more) salt
- About 1 tablespoon ajwain seeds, coarsely pounded to release the aromatic oils *
- 1 teaspoon cayenne pepper or Indian chilly powder (optional)**
- Freshly ground black pepper (optional)
Directions
- Heat the oven to 350 degrees.
- Tip the nuts onto a baking sheet big enough to hold them in a single layer. Roast for 7 minutes and then start checking every 2 minutes, roasting for another 4 to 8 minutes and moving the nuts around if your oven has hot spots. The cashews should be golden, not brown, although a few brown flecks are all right. Coppertone tan is too brown. (It took Swantner 14 minutes to get the cashews the right color.)
- If you want to make a smaller quantity of nuts, a toaster oven works well, but you need to be extra vigilant with cashews.
- After the nuts are out of the oven, let them sit until they’re cool enough to handle, but still warm. Add the ghee, following immediately with salt, ajwain and the cayenne, if you like. Alternatively, give the cashews at least 40 twists of a pepper mill, set for a coarse grind. For best results, mix thoroughly with your hands.
- Serve when the nuts have cooled down to the point they become crisp again. This takes about 15 to 20 minutes.
- Note: To avoid wasting what’s left of the buttery ajwain in the bowl after the cashews are gobbled up, use it as a seasoning for boiled or steamed corn on the cob.
- * Ajwain can be found at Sunrise General Store in Santa Fe or Talin Market in Albuquerque.
- **Swantner used Indian chilly powder
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
