Cashews with Sea Salt and Black Pepper
Prep Time3 minutes mins
Cook Time10 minutes mins
Total Time13 minutes mins
Course: Snack or appetizer
Servings: 8 snack size servings
Calories: 89kcal
Author: Sally Humeniuk
- ¼ cup sunflower or peanut oil, Sunflower has a milder taste
- 1 cup cashews, unsalted
- ¼ teaspoon salt, or to taste
- ½ teaspoon fresh ground black pepper, or to taste
In a non-stick skillet, heat ¼ cup oil over medium heat and add 1 cup cashews. Stirring occasionally, cook until cashews are just toasted.
Using a slotted spoon, remove cashews from the pan onto a paper towel. Do not wipe the oil from the cashews completely. Just let whatever touches the paper towel absorb but leave the rest so salt and pepper can adhere well.
Place cashews in a medium sized bowl and add ¼ teaspoon salt and ½ teaspoon pepper.
Let cool, or better yet, give 24 hours before serving for optimum flavor.
Cashews will keep for 2-3 weeks in pantry or up to 3 months in refrigerator.
- Let cashews cool completely before storing in air-tight container.
Calories: 89kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 106mg | Calcium: 6mg | Iron: 1.1mg