Garlic and Herb Roasted Cashews
These Garlic and Herb Roasted Cashews are a quick, protein-rich, and fiber-packed snack with a savory blend of garlic, olive oil, and herbs. Perfect for a satisfying nibble, salad topping, or meal prep addition.
Equipment
- 1 Mortar & Pestle
- 1 Saucepan
- 1 Foil-Lined Baking Pan
- Measuring spoons
- Spatula or Wooden Spoon
Ingredients
- 1 tablespoon dried mixed herbs
- 1 teaspoon salt
- 1 teaspoon granulated garlic
- 4 tablespoons olive oil
- 1 pound unsalted raw cashews
Instructions
- Prepare Herb Mixture: In a small mortar and pestle, combine the dried mixed herbs, salt, and granulated garlic. Gently grind them together using a circular motion until the mixture forms a fine, fragrant powder. This step ensures that the flavors are evenly distributed and release their natural aroma, which will infuse the cashews during roasting.
- Warm the Olive Oil: Pour the olive oil into a medium-sized saucepan and place it over low heat. Allow the oil to warm gradually; it should shimmer slightly but not smoke. Warming the oil gently helps the herbs release their flavors and ensures even coating of the cashews without burning them.
- Combine Cashews and Herbs: Add the raw cashews to the warm olive oil, followed by the ground herb mixture. Using a spatula or wooden spoon, stir continuously to coat each cashew evenly with the aromatic oil and herbs. This slow stirring process enhances flavor absorption and prevents the nuts from sticking to the pan.
- Simmer to Infuse Flavors: Continue to cook the cashews over low heat for about three minutes, stirring constantly. The goal is not to cook the nuts fully yet but to allow them to absorb the garlic and herb flavors thoroughly. Keep the heat low to prevent the oil from overheating or the nuts from browning too quickly.
- Prepare Roasting Surface: While the cashews are simmering, line a baking sheet with aluminum foil. The foil prevents sticking, makes cleanup easy, and helps distribute heat evenly during roasting.
- Transfer Cashews to Baking Sheet: After simmering, carefully transfer the cashews and any remaining herb-oil mixture onto the prepared foil-lined pan. Spread the cashews out in a single, even layer. This ensures that each nut roasts uniformly and develops a perfect golden-brown color.
- Roast Cashews in Oven: Preheat your countertop or conventional oven to 350°F (175°C). Place the baking sheet on the middle rack to allow even circulation of heat. Roast the cashews for approximately 15 minutes, keeping a close eye on them. Shake or gently stir the nuts halfway through roasting to promote uniform browning and prevent burning.
- Cool Before Serving: Once roasted, remove the cashews from the oven and allow them to cool completely on the baking sheet. Cooling is essential as it helps the nuts firm up and enhances their crisp texture.
- Store or Serve: Once cooled, the garlic and herb roasted cashews are ready to enjoy. Serve immediately as a snack, use as a salad topping, or store in an airtight container at room temperature for up to two weeks. Proper storage preserves freshness, crunch, and flavor.
Notes
- Using raw, unsalted cashews allows you to control salt and fat content for a healthier snack.
- Grinding the herbs and garlic finely ensures even coating and maximum flavor infusion.
- Low heat simmering prevents nuts from burning and allows oil and seasonings to penetrate fully.
- Roasting on a foil-lined pan helps with easy cleanup and prevents sticking.
- Stirring halfway through roasting ensures uniform browning and crunchiness.
- Fully cool cashews before storing to maintain crisp texture.
- Experiment with different herbs like rosemary, thyme, or oregano for varied flavor profiles.
