Toasting Cashews: The Perfect Pan Method

Roasted cashews are a delicious, buttery, sweet, and crunchy snack. They are easy to make and can be cooked in a variety of ways, including in the oven, on the stovetop, in the microwave, in a toaster oven, or in an air fryer. This article will focus on how to toast cashews on a stovetop.

Stovetop method without oil or butter

Toasting cashews in a pan without oil or butter is a straightforward process. Here is a detailed guide:

Preparation:

Firstly, you will need a heavy-bottomed skillet or a pan with a lightweight design. While a cast-iron skillet is a popular choice, a lighter pan makes it easier to toss and stir the nuts during the cooking process.

For the stovetop method, it is crucial not to overcrowd the pan. Spread the cashews in an even layer, ensuring they have enough space to toast uniformly.

Cooking Process:

Place the pan on the stovetop and turn the heat to medium. Keep stirring or shaking the pan frequently to prevent burning. Aim for about 5 minutes of cooking time, or until the cashews are fragrant and browned.

The stovetop method without oil or butter will result in cashews with a mottled appearance rather than a uniform browning. Therefore, it is essential to keep a close eye on the nuts. Taking your eyes off for even 30 seconds can result in a pan of burnt and bitter nuts.

Additional Tips:

• Only toast one type of nut at a time, as different nuts have varying toasting rates.
• If you want a more uniform browning without oil or butter, an alternative method is to use an oven. Preheat the oven to 350-425°F and place the nuts on a baking sheet. Bake for a few minutes, keeping a watchful eye and shaking the sheet occasionally.
• Toasted nuts are best stored in the freezer to maintain freshness.
• If you want to add salt, it is recommended to use a finer grain salt as larger granules will fall off more easily.

Stovetop method with oil or butter

If you want to toast your cashews on the stovetop and achieve a uniformly browned look, follow these instructions:

• Use a heavy-bottomed skillet or a lightweight skillet. Cast iron skillets are also an option.
• Spread your cashews out in an even layer, making sure they don't overlap.
• Add a scant teaspoon of oil or butter. You can use a variety of oils, such as olive oil, coconut oil, grapeseed oil, or almond oil.
• Heat the skillet over medium heat.
• Shake the skillet often to prevent the cashews from burning.
• Stir or toss the cashews frequently to ensure even cooking.
• Cook for about 3 to 10 minutes, depending on your desired level of doneness.
• The cashews are ready when they are golden brown and give off a nutty aroma.
• Remove from the heat and let them cool before serving or storing.

Stovetop toasting with oil or butter will result in a more evenly toasted cashew, but the final product will be slightly oilier. It's important to keep a close eye on the cashews as they cook, as they can burn easily. Additionally, avoid overcrowding the skillet and do not mix different types of nuts, as they toast at different rates.

Oven roasting

Roasting cashews in the oven is a great way to enhance their flavour and make them crunchier. Here is a detailed, step-by-step guide on how to do it:

Preparation:

Firstly, preheat your oven to 350°F (176 °C). While the oven is preheating, line a rimmed baking sheet or tray with parchment paper or foil. This step is optional but recommended for easier cleanup.

Roasting:

Spread the desired amount of raw cashews on the prepared baking sheet, ensuring they are in a single layer with enough room between them. Place the baking sheet on the middle rack of the oven.

Roast the cashews for 10 to 15 minutes, stirring them every 3 to 4 minutes to ensure even cooking. Keep a close eye on them, as cashews can go from golden brown to burnt very quickly.

The cashews are done when they are lightly browned and you can smell their nutty fragrance. Remove them from the oven, and let them cool for a few minutes before serving.

Storage:

Roasted cashews can be stored in an airtight container at room temperature for up to two weeks. If you want to make a bigger batch and store them, they can be kept in the fridge for 4 to 6 months or frozen for up to a year.

Flavour Variations:

Before roasting, you can toss the cashews in extra-virgin olive oil or melted butter if you plan to add salt, spices, or seasonings. For a salty flavour, sprinkle the cashews with salt as soon as they come out of the oven. For a saltier flavour, use a finer grain salt or make a brine.

For a sweet variation, toss the cashews with honey, sugar, vanilla, cinnamon, or maple syrup before roasting. You can also experiment with various spices like rosemary, thyme, garlic powder, smoked paprika, or chilli powder.

There you have it! A simple and delicious way to enjoy cashews as a snack or an addition to various dishes.

Roasting in an air fryer

The air fryer is a great option for roasting cashews, especially during the hotter months as it doesn't heat up the house. Depending on the size of the air fryer, you may need to roast the cashews in batches to ensure even roasting. Here's how to do it:

• Preheat the air fryer to 330°F (165 °C).
• Melt some butter or coconut oil in a microwave-safe bowl big enough to fit the cashews. Alternatively, you can use ghee or cooking oil.
• Add the cashews to the bowl and toss them in the melted butter or oil until they are well coated. You can also add salt and any other seasonings of your choice at this point.
• Place the cashews in a single layer inside the air fryer basket, leaving some space between each nut to ensure even roasting.
• Cook for 4 minutes, then toss the cashews and cook for an additional 3 to 5 minutes, or until they reach a golden brown colour.
• Remove the cashews from the air fryer and let them cool completely before serving or storing.

Roasting nuts in an air fryer is quick, easy, and results in a tasty, healthy snack. You can also get creative with different seasonings to mix up the flavours.

Roasting in a microwave

Roasting cashews in the microwave is a quick and easy method. It is also less likely that you will burn the nuts using this method. However, the texture of the cashews will be slightly softer than when using other methods, and they won't have the same crunch.

• Place the cashews in a single, even layer on a microwave-safe plate. Make sure not to use a plastic bowl, as these can be harmful in the microwave.
• Cook the cashews at full power in 1-minute intervals. After each minute, remove the plate, stir the cashews, and, if your microwave doesn't have a rotating plate, turn the plate before returning it to the microwave.
• Continue cooking until the cashews are lightly golden and toasted. This should take around 3 to 4 minutes in total, but keep a close eye on them to make sure they don't burn.
• Allow the cashews to cool for about 5 minutes before serving. They will continue to crisp up as they cool.

You can also roast cashews in water in the microwave. This method uses neither oil nor excessive salt. Here is how to do it:

• Put the cashews in a shallow microwave-safe dish.
• Sprinkle a little water and salt over the cashews. You can also add Chaat Masala at this stage. Toss the cashews so that the salt and spices stick to them.
• Put the cashews in the microwave on 'High' for 1 minute.
• Take the cashews out of the microwave and toss them.
• Repeat the process of tossing and microwaving for 1 minute for a further 2 to 3 times, until the cashews are golden brown.
• Let the cashews cool down for about 5 minutes so that they crisp up.

Roasted cashews will keep for up to a month at room temperature. You can also store them in the refrigerator or freezer, in an airtight container, to avoid absorption of other food odours. In the freezer, roasted cashews will last for up to a year.

Frequently asked questions