These spiced roasted cashews are a quick snack to make if you’re having friends over. There’s a bite from the chilli, and a little sourness from the lime. They’re an adaptation of a recipe from https://www.nigella.com/books/at-my-table. I love Nigella Lawson’s mantra: “Life is complicated; cooking doesn’t have to be.”
Cashews are native to the tropical forests of Brazil, although they’re now grown commercially around the world. Did you know that Australian growers are developing hybrid cashew trees more adapted to local climate conditions? https://tropicalbrazil.com.au/australian-cashews-bulk/ The cashew tree (Anacardium occidentale) produces a long, fleshy stalk, called a cashew apple. The kidney-shaped cashew nut (drupe) grows from the end of this stalk. The seed and its outer shell are technically considered both the nut and the fruit, but the inedible shell contains anacardic acid, a potent poison. This oily substance is closely related to urshiol, the toxic compound found in poison ivy, poison oak and poison sumac. It acts as an irritant, causing an allergic rash on the skin. This is why cashews aren’t sold in their shells. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/anacardium-occidentale
I use cashews a lot. They’re a great addition to smoothies, and they add a lovely creamy texture to soup, such as https://atamandastable.com.au/creamy-corn-soup-with-cashews/ I’m making these spiced roasted roasted cashews to give to friends for Christmas.
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Spiced Roasted Cashews
- 250 g raw cashews
- 1 tbsp canola oil
- 1 tsp honey
- 1 tsp sea salt
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp ground cinnamon
- 1/2 tsp chilli flakes
- 1 lime, zested lemon works well, too
- Preheat the oven to 180°C (160°C fan-forced) and line a tray with baking paper.
- Toast the cumin and coriander seeds in a dry frypan until fragrant, then pound them with a mortar and pestle (or you can use a rolling pin).
- Mix everything together in a bowl, except the cashews, stirring until combined.
- Add the cashews and stir to coat them evenly with the spice mixture.
- Spread the cashews out evenly on the tray and cook for 5 to 10 minutes until golden (check them after 5 minutes).
- Taste them, adding more salt and chilli if you wish.
- Allow to cool completely before storing in an airtight container. They will keep for two weeks.