HOW TO ROAST CASHEW NUTS
Adapted and modified: 双如淡食, 光华日报（Kwong Wah Jit Poh）
300g cashew nuts (refer to Note 1)
2-3 tbsp sea salts (based on your own preference)
2 litre water
Cooking pot (20cm width)
A pair of cooking chopsticks (10 inches long)
Baking tray (12 x 10cm)
- Preheat oven at 120°c.
- Wash and rinse cashew nuts. Drain well.
- Add water in a cooking pot and bring to a boil.
- Add in sea salts.
- Add in cashew nuts.
- When the cashew nuts start to float on the water, remove and drain with a sieve. (Note: It will take about 2-3 minutes) (refer to photo 2 and 3).
- Pat dry with kitchen towels.
- Lay a sheet of aluminum foil on a baking tray (optional).
- Spread the cashew nuts evenly on a baking tray, put them on the middle (or slightly 1 level up) and roast then for half an hour. (refer to photo 4).
- Then use the chopsticks or large wooden spoon to stir them once and continue to roast for another half an hour and till the nuts are fragrant and lightly brown. (refer to Note 2)
- Once the cashew nuts are roasted enough, remove them from the baking tray to a cooler surface or they will continue to cook from the residual heat in the baking tray.
- After cooling down, store in an air-tight container. (refer to photo 1).
- I am using cashew nuts from Vietnam but cashew nuts from India are a better choice if you can buy them.
- The larger the nut, the longer the roasting time. At the end of the suggested roasting time, take one nut to test. Give it a bite. If it is still soft, continue to roast for another 10 minutes. Repeat this process until it reaches the crunchiness you desire. It’s fine to cook them slightly underdone as the residue heat will continue to cook these nuts after removed from the oven. Once the nuts are cooled down, they will turn crispy.
- Do not roast the nuts under high temperature as it will damage the nut healthy fats resulting the production of free radical. (Source: WHFoods).
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