Roasting cashews in a oven or in a pan is simpler than you think. You can top your desserts, puddings, porridge and ice creams. I like mine spicy so I share the spiced version here. Feel free to use other seasoning blends to your preference.

Recipe Snapshot

  • Prep time: 2 minutes
  • Cook time: 13 minutes
  • Total time: 15 minutes
  • Yield: 1 · 1 cup (serves 6)
  • Category: Snack
  • Cuisine: Indian

Ingredients

  • 1 cup (140 grams) whole raw cashews
  • ¾ teaspoon organic extra virgin olive oil (or avocado or any other of choice)
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon red chili powder ((double if you want))
  • ⅛ teaspoon garlic powder
  • 1 pinch ground dried ginger
  • 1 pinch black pepper
  • 1 pinch chaat masala ((or garam masala, adjust to taste))

Method

Roast Cashew nuts in a pan on the stovetop

  1. Add the cashews to a heavy bottom pan and roast on a medium heat, stirring constantly until crunchy, for 5 to 6 mins. Turn off the heat.
  2. Optional - Add the oil. Coat the nuts with oil well. Mix all the spices and sprinkle.

Roasting Cashews in Oven

  1. Spread the cashews in a prepared baking tray and place in the center rack. Turn on the oven and roast/bake at 340 F (170 C) for 13 mins, stirring well after 8 mins.
  2. Optional – Spicing: Add all the spices to a small bowl and mix well with oil. Add it over the toasted cashew nuts and mix with a spatula to spread the spices well.

Bake 1 kg cashew nuts in 2 trays

  1. Spread the cashews in 2 prepared trays. Place the first one in the center and the other below it. Turn on the oven and roast/bake them at 340 F (170 C) for 13 mins, stirring well after 8 mins.
  2. Transfer all the roasted cashews to one tray. Mix together all the spices and oil in a small bowl. Pour over the cashews and coat them with a wooden spatula until well coated.
  3. I usually put back the nuts in the oven (turned off), with the door left azar so they turn extra crisp. Transfer to an air tight container. Store at room temperature in a dry place and use up within a month.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.