Cashews With Sea Salt Black Pepper Recipe 395 Food

CASHEWS WITH SEA SALT & BLACK PEPPER RECIPE - (3.9/5)

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.

SPICY CASHEWS

Steps:

• Place a medium-size saute pan over medium heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, and pepper and toss until warmed through. Remove from heat and serve. They will crisp as they sit.

SALT AND PEPPER CASHEWS

Steps:

• Place a large skillet over medium heat. Add the nuts, and cook, stirring continuously, until warm, 4 to 5 minutes. Sprinkle with salt and pepper, and toss to coat. Serve immediately.