BBQ Roasted Cashews

Big, whole cashews roasted and tumbled in a smoky barbecue seasoning. You get the sweet paprika and molasses hit first, then a tangy finish, over the buttery richness of the cashew itself. Bold enough to taste like a proper snack, not so heavy that it buries the nut.

We use whole cashews rather than pieces and season in small batches, so the coating actually clings instead of collecting at the bottom of the bag. The 200g jar-sized pouch is a good place to start. The 1kg is for game days, office kitchens and anyone who has learned not to buy the small one twice.

Good with

Straight from the bag with a cold drink. On a snack board next to olives and cheese. Roughly chopped over slaw, potato salad, mac and cheese or a grain bowl for smoke and crunch. Stirred into a party mix with pretzels and roasted corn.

How to use it

Serve them straight from the pouch, or chop them roughly over slaw, mac and cheese or a grain bowl for smoke and crunch. If they have softened in the cupboard, spread them on a tray and warm them at 150C for six to eight minutes, then cool them completely. Reseal and keep in a cool dry cupboard, and refrigerate them once opened in a warm kitchen to keep them crisp. Technique tip: let them cool fully before they go back into the pouch, since warm nuts release steam that softens the coating overnight.

Details

Also known as

Barbecue cashews, BBQ seasoned cashews, smoky cashews, spiced cashews, kaju BBQ