Citrus Spiced Cashews are a great snack easily kept in a baggie at work, in the car, or in your purse or carryall for whenever hunger hits. They add delicious, spicy, sweet crunch to salads, too. You can prepare them raw in a dehydrator or roasted in the oven. Cook’s choice! All instructions below.
Try to buy everything organic. Here’s why.
1 cup raw cashews
1 tsp organic orange zest
1 Tbsp fresh-squeezed organic orange juice
1/2 tsp grated fresh ginger
1/4 tsp fine ground sea salt
2 tbsp raw, wild-harvested honey
1/4 tsp coriander
1/4 tsp cumin
Few grinds of fresh-cracked black pepper
Dash cayenne pepper (optional)
Let’s Get Started:
Wash your orange well and prepare zest. You can chop your orange zest further if you like smaller bits of zest (shown right) like I do. Grate your fresh ginger, remove the threads and toss them, unless of course, you like the ginger threads.
Place cashews in a mixing bowl. Add the remaining ingredients and mix well with a spoon.
Using the oven?
Simply place coated cashews on a parchment-lined cookie sheet and roast in an oven heated to 300°F for 15-20 minutes. Allow to cool fully before enjoying—honey will harden as it cools.
Using a dehydrator?
Spread the mixture onto a Teflex sheet on a dehydrator tray. Smooth out into a layer about 1-2 cashews deep. Slide tray into the dehydrator, set temperature to 95-100°F and let cashews dehydrate for 8-10 hours. I usually prepare the cashews at night and in the morning they are ready for the next step—the flip.
So after 8-10 hours, you will want to flip your cashews. Place a dehydrator tray with a Teflex sheet on top of your cashews on the tray they are currently on. I usually keep the dehydrator screen between the Teflex sheet and the tray for support (below left). With your left hand centered on top and your right underneath both trays, carefully flip the trays so the bottom tray is now the top and vice versa. Be sure to scrape all the spicy gooey goodness off the original Teflex sheet onto the cashews (below right).
After 4 hours you can transfer the cashews to a screen so the air can get on all sides. The coating will be solid enough at this point that it won’t go through the screen.
After about 2 hours, your cashews will be ready. They may still seem a tad sticky after this time, but once removed from the dehydrator, the warm agave will harden. Feel free to play around with dehydrating times to find what works best for you.
You can store your cashews in an airtight glass container in the fridge, in a cabinet or on the counter for 2 weeks. Good luck with that length of time though, when I make these cashews, they don’t last the day in my home. Munchmunchmunch.
Now I want to hear from YU. What do you think of this recipe? Will you go raw or roasted? Tell us with a comment below.
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