CASHEWS WITH SEA SALT & BLACK PEPPER RECIPE - (3.9/5)
Provided by รก-4084
Number Of Ingredients 4
Steps:
- 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.
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Omar Nabil
[email protected]These cashews are the perfect balance of salty and sweet. I highly recommend them!
Gustavo
[email protected]I love how simple this recipe is. It's perfect for a quick snack or appetizer.
Shirjana Shrestha
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Babybee's Slots
[email protected]These cashews are addictive! I can't stop eating them.
Jimmy MaYBoy Gayte
[email protected]I've tried many cashew recipes, but this one is by far the best. The cashews are perfectly roasted and the seasoning is spot-on.
Nipun Tharaka
[email protected]So easy to make and so delicious! I'll definitely be making these again.
Melissa Drake
[email protected]These cashews are the perfect combination of salty and savory. I love the little kick of pepper at the end.
Fareed jan
[email protected]Absolutely incredible! The flavors of the sea salt and black pepper perfectly complement the cashews. I couldn't stop munching on them!