Description
Discover the perfect tangy and crunchy snack with these Dill Pickle Cashews. Coated in a flavorful blend of dried dill, buttermilk powder, and pickling spices, then baked to golden perfection, these cashews are a delightful twist on a classic snack that’s sure to become your new favorite.
Ingredients
Scale
Seasoning Mix
- 1 tablespoon Dried dill weed
- 3 tablespoons Buttermilk powder
- 1 teaspoon Kosher salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Mustard powder
- 1 teaspoon Ground coriander
- 1 teaspoon Citric acid powder
Cashews
- 2 cups Raw whole cashews
- 1 large Egg white
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly coat a large rimmed baking sheet with non-stick cooking spray to prevent sticking during baking.
- Prepare Seasoning Mix: In a small bowl, whisk together all the seasonings—dried dill weed, buttermilk powder, kosher salt, garlic powder, onion powder, mustard powder, ground coriander, and citric acid powder—until thoroughly combined.
- Coat Cashews: In a large bowl, toss the raw cashews with the beaten egg white until all nuts are well-coated to help the seasoning adhere.
- Add Seasoning: Gradually sprinkle the seasoning mixture over the cashews, stirring gently but thoroughly to ensure an even coat on all the nuts.
- Arrange Cashews: Spread the coated cashews onto the prepared baking sheet in a single layer to ensure even baking and crispiness.
- Bake: Place the baking sheet in the oven and bake for about 10 minutes, stirring the cashews every couple of minutes to promote even browning and prevent burning.
- Cool: Remove the cashews from the oven and allow them to cool completely on the baking sheet for approximately 30 minutes, which helps them crisp up further.
- Serve: Enjoy your deliciously tangy and crunchy Dill Pickle Cashews as a perfect snack anytime.
Notes
- Ensure you stir the cashews frequently during baking to avoid burning and ensure even caramelization.
- Letting the cashews cool completely is crucial for their texture to become crispy.
- If you prefer a more intense pickle flavor, increase the dried dill weed slightly.
- Store cooled cashews in an airtight container to retain freshness for up to one week.
