More snacks, anyone? I love my nut & seed bars, but I’ve been eating them for 3 weeks & I need a little break! Last week I posted a recipe for roasted cinnamon vanilla cashews, which are more dessert like! This week, I thought I’d bring you something savory, like these great roasted lemon cayenne cashews! Do you like roasted nuts? One of my favorite things to do in the fall is roast pumpkin seeds in sea salt from all our pumpkins (find that recipe here)! If you are allergic to cashews, or just don’t like them, you can always swap them out for almonds, or even seeds instead, using the same method. Do you ever soak your nuts in any extracts? What do you use and what is your favorite? Sweet or savory?
Roasted Lemon Cayenne Cashews
Author: Meg Staples
Recipe type: snack
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
- 1 cup raw cashews
- ½ cup lemon juice
- ½ cup water
- 1 tablespoon cayenne (+ more if you like them extra spicy)
Instructions
- Place cashews in a bowl overnight to soak in ½ cup lemon juice & ½ cup water
- *add cayenne to water mixture if you like it spicy!
- In the morning, spread nuts out on a paper towel to thoroughly dry (a few hours)
- Preheat the oven to 200 degrees
- Place nuts on a silpat and spread out evenly
- Sprinkle with 1 tablespoon or more of cayenne
- Roast in oven for 3 hours
Speak Your Mind