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Roasted cashews served in a white ramekin next to a glass jar with a white label and the word cashews

How to Roast Cashews

Author: Tiffany Aasted
This is a simple, fool-proof recipe for how to roast cashews. In under 30 minutes, your home will have the savory, sweet scent of roasted cashews.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 18

Ingredients
  

  • 24 oz raw cashews
  • 1-2 tablespoons olive oil
  • Salt to taste

Instructions
 

  • In a mixing bowl with a lid, combine raw cashews, olive oil and salt. Shake to mix.
  • Spread the cashews in a single layer in a roasting pan or baking sheet.
  • Bake at 350 for 10 minutes.
  • Mix the cashews in the pan. Bake for another 10 minutes. They should be a nice golden color, indicating they are done. If they seem too light colored, continue to bake in 1-minute increments, ensuring the cashews don’t burn. There is a very fine line between nicely done and burnt nuts.
  • Allow to cool for 5-10 minutes.

Notes

Substitutions:
  • To make savory seasoned roasted cashews, substitute table salt for Lawry’s Seasoned Salt. It is potent, so go light and, if needed, add more after taste-testing.
  • Use paprika for smoky seasoned cashews, but go easy on the salt or skip it.
  • For a spicy kick, use Tony Chachere’s Original Creole Seasoning in lieu of salt.
 
Storage Instructions:
Roasted cashews can be stored in the refrigerator or freezer. You can also store them at room temperature in an airtight container, but for a much shorter period of time.
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