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cashews with seat salt and black pepper
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5 from 3 votes

Cashews with Sea Salt and Black Pepper

Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Course: Snack or appetizer
Servings: 8 snack size servings
Calories: 89kcal
Author: Sally Humeniuk


  • 1 cup unsalted cashews
  • ¼ cup sunflower or peanut oil Sunflower has a milder taste
  • ¼ teaspoon salt or to taste
  • ½ teaspoon fresh ground black pepper or to taste


  • In a non-stick skillet, heat oil over medium heat and add 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 salt and 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.
  • Cook's note: If you find you have added too much salt or pepper, lightly toss in paper towel and let excess just fall off. You want the black pepper flavor to be spicy for this recipe.


  1. 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