I could eat cashews all day long. I love them so much, but sometimes you want them to have some flavor, right? So twice in the past 6 months I have attempted to make ______ Roasted Cashews, and I will now say, NEVER AGAIN. Leave the flavored roasted cashews up to the experts, and just be content with plain cashews otherwise.
Why? Well, let’s see. The main issue is that they turn out so gooey. Nothing like the pictures. At least not for me. I do not know what I have done wrong in either instance, as I followed the recipes. The first time, I made these //spicy roasted cashews//, and while I found them quite tasty, I also found them nearly impossible to eat. You see how in the picture, the cashews are nicely separated? They look dry, right? Like you could just scoop your fingers into a bowl and pop a small handful into your mouth.
Well that is NOT how they turned out. When they cooled, they were all stuck together, and I had to pick them apart with my fingers and basically eat them one at a time. They were tasty, but I couldn’t eat them. What a waste.
I figured I must have had too much honey for the amount of cashews I had, or, maybe it was the honey and they were just too sticky. I didn’t know. So the next recipe I tried, the ones I made for this post, //cinnamon roasted cashews//, didn’t have honey, and I thought ok for SURE these would turn out better.
Nope! All stuck together like a sticky delicious mess. Again, I found myself standing over a bowl, grasping single cashews, or maybe even clumps, and prying them away from the others they were stuck to, in order to eat.
These are not something you could eat at your desk at work, unless you felt like licking your fingers after every munch!
So, internet, I am done with your homemade roasted nuts false hopes. Forget it. It’s not worth the money or the effort.
Again – I will say – these cashews WERE DELICIOUS! But they turned out nothing like the picture, and I’m not interested in trying again to see if I get it right. The only change I made to this recipe was I used coconut sugar instead of regular sugar, to make them Paleo-friendly. They were plenty tasty, as long as I could get them apart to eat them!
If you try either of these recipes, please let me know how they turned out for you! Maybe if you have a success story or know what I did wrong, I can give them another try!
1 egg white
1 teaspoon cold water
1 cup whole or halved salted cashews
1/2 cup white sugar (or coconut sugar)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1. Preheat oven to 250 degrees F. Spray baking sheet with cooking oil generously.
2. Lightly beat the egg white with water until frothy.
3. Add cashews, then stir until well coated.
4. Mix together the sugar, salt, and cinnamon, and sprinkle over the coated cashews.
5. Toss to coat, and spread evenly on the prepared pan.
6. Bake for about 45 minutes, stirring every 15 minutes, until golden.
7. Allow cashews to cool, then store in an airtight container.