Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 557 kcal | 158 kcal |
| Protein | 18.3 g | 5.2 g |
| Fat | 43.8 g | 12.4 g |
| saturated | 7.8 g | 2.2 g |
| Carbohydrate | 27.9 g | 7.9 g |
| sugars | 6.5 g | 1.8 g |
| Fibre | 3.8 g | 1.1 g |
| Sodium | 150 mg | 43 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
- 1.2 kg roasted cashews
- 1/2cup water
- 1/4 cup hot sauce
- 1 1/2Tbsp. (23 ml) chilli powder
- 1/4 cayenne pepper
- 3 Tbsp. fresh lime juice
- 1 lime, zested
Instructions
- Whisk the hot sauce, water, chilli powder, cayenne, lime juice and zest together and taste it before the cashews go in. It wants to be a touch fiercer than you want the finished nut, because drying blunts the fresh lime.
- Tip the nuts in and press them under with a spoon. Cashews float, and any that ride on the surface come out patchy.
- Leave them in the fridge overnight. These nuts are already roasted and sealed, so they take a marinade slowly — an hour only wets the outside.
- Drain them in a sieve and shake it hard. Liquid left clinging pools underneath and makes soft spots that never crisp.
- Spread them over mesh trays in one layer. Marinated cashews stick to a solid sheet and leave their coating behind when you lift them.
- Dry at 57 °C for 5 hours, shaking the trays at the halfway point so the faces that were down get some air.
- A finished cashew breaks cleanly in half and shows no darker ring inside. Judge one that has cooled for a few minutes; straight off the tray they all feel crisp.
- Keep them airtight and eat them within three weeks. The marinade left salt and sugar on every surface, and a jar left open on the bench has them soft by the next day.
