Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 552 kcal | 157 kcal |
| Protein | 18.8 g | 5.3 g |
| Fat | 42.8 g | 12.1 g |
| saturated | 7.6 g | 2.2 g |
| Carbohydrate | 28.5 g | 8.1 g |
| sugars | 5.9 g | 1.7 g |
| Fibre | 3.5 g | 1 g |
| Sodium | 389 mg | 110 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
Instructions
- Tip the cashews into a wide dish rather than a deep bowl, no more than two nuts deep. Soaking is about contact, and a nut buried under a heap of others barely meets the liquid at all.
- Stir the ginger and garlic powder into the water and soy sauce until nothing is left settled on the bottom. Powder dropped straight onto nuts sticks in patches, so one cashew carries what six should have shared.
- Pour the mixture over and leave it at room temperature overnight. Cashews are dense and close-grained, and a short soak flavours nothing but the outside skin.
- Drain them thoroughly and shake the colander out. Soy sauce is salty enough to hold water against the nut for the whole run, and a wet cashew comes off the tray soft.
- Spread them one layer deep with room to roll about. Cashews are curved and stack against each other, and wherever two touch stays pale and soft.
- Dry at 63 °C for 4 hours. Nuts are high in oil, oil carries heat well, and they can move from crunchy to scorched over the last stretch, so look at them before the end.
- Take one out, let it cool, and bite it. A warm cashew always feels crisper than it really is, and this is the only test worth trusting; if it gives at the centre, the tray goes back in.
- Airtight in a cool cupboard they hold a month, and in the fridge three. Cashew oil turns faster than almond or peanut oil does, and the first sign is a smell like old paint rather than anything visible.
