A crispy and savory appetizer infused with noble spices and a warm kick. These home-roasted cashews are far more flavorful than store-bought varieties, perfect for entertaining or snacking during convivial moments.
⏱️22 min
📊Easy
👥4 servings
🍽️Snack
quickvegetarianbudget-friendly
Ingredients
300 graw cashews
2 cuillères à soupeclarified butter or peanut oil
1.5 cuillère à caféfine salt
1 cuillère à cafésmoked paprika
0.5 cuillère à cafécayenne pepper
0.5 cuillère à caféturmeric powder
0.5 cuillère à cafégarlic powder
0.25 cuillère à caféground black pepper
1 cuillère à soupeliquid honey
Instructions
1PREPARE THE SPICES: In a small bowl, mix together the smoked paprika, cayenne pepper, turmeric, garlic powder, black pepper, and fine salt. Set aside this aromatic blend. This advance preparation allows you to coat the nuts quickly and evenly without risking they burn.
2HEAT THE PAN: Pour the clarified butter or oil into a large non-stick skillet over medium-high heat. Wait about 2 minutes for the butter to become hot and slightly smoking. You can test by dropping a single nut: it should sizzle immediately upon contact with the liquid.
3ROAST THE NUTS: Pour the cashews into the hot pan in a single layer, without stacking them. Stir constantly with a wooden spoon for 5 to 7 minutes until they turn a beautiful uniform golden color. Listen to the roasting sound and breathe in the characteristic aroma: this is the sign they are releasing their natural oils.
4ADD THE SPICES: Reduce heat to medium, pour the honey over the nuts, then immediately sprinkle with the spice mixture prepared in step 1. Stir vigorously for 1 to 2 minutes to coat all the nuts evenly. The honey will caramelize slightly and help the spices adhere perfectly to the nuts.
5COOL AND STORE: Pour the hot spiced cashews onto a plate or tray lined with parchment paper. Let them cool for at least 5 minutes: they will become crispier as they cool. Once completely cooled, store in an airtight jar for up to 5 days. Serve chilled as is.