Easily transform plain cashews into Dill Pickle Cashews with herbs, buttermilk powder, and tangy citric acid. Makes a healthy, delicious, and awesome portable snack!
I thought once school was back in session, we would do away with second dinner and snacking every other hour.
But nope. My kids are just always moving, always hungry. Growing, obviously. I fear the pants I just bought my son won’t even get me through November.
Ok. Fine. Snacks. I love snacks! But after they grab a fourth bag of chips from the pantry, I’m like EEP. Gotta get creative.
So, I experimented.
And spent like $70 on raw cashews. *cries*
First time, the seasonings needed to be tweaked. The second time, the seasonings just wouldn’t stick. Then I remembered how my favorite candied pecans are coated in egg whites! Voilà….but then I cooked them too long and they burned. Omg.
I made five separate batches before they came out how I wanted them! Don’t say I never did anything for you.
Dill Pickle Cashew Recipe Notes
- Citric Acid can usually be found at your local grocery store near the pectin and other canning ingredients and materials. Or you can purchase it online here (affiliate link)
- To blend the herbs thoroughly, I even recommend putting everything into a small coffee or spice grinder.
- Cashews are a soft nut and can burn very quickly, so watch them closely and don’t skip the stirring!
How To Store Dill Pickle Cashews
Cooled nuts can be stored in an airtight container at room temperature for up to 5 days.
I swear once upon a time, dill pickle cashews existed at the market. Or did I dream it?
Well, it doesn’t matter anymore. Now I can make them at home, and you can too!
Other healthy snack recipes!
Other dill recipes we love!
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Dill Pickle Cashews
Ingredients
- 3 teaspoons dried dill weed , crushed into a powder
- 1 tablespoon buttermilk powder
- 2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon ground coriander
- 1 teaspoon citric acid powder
- 4 cups raw whole cashews (about 1 pound 6 ounces)
- 1 large egg white , lightly beaten
Instructions
- Preheat oven to 375 degrees F and arrange a rack in the middle. Lightly coat a large rimmed baking sheet with non-stick cooking spray.
- In a small bowl, whisk together all the seasonings so they are thoroughly combined (see notes.)
- In a large bowl, toss together the cashews and egg white until all the nuts are coated. Sprinkle in the seasoning mixture, a little at a time, stirring to coat evenly.
- Spread cashews onto the prepared baking sheet in a single layer.
- Bake for about 10 minutes, stirring every couple of minutes, keeping a watchful eye so they don’t burn.
- Remove from oven and allow to cool completely, about 30 minutes.
- Enjoy!
Notes
- Citric Acid can usually be found at your local grocery store near the pectin and other canning ingredients and materials. Or you can purchase it online here (affiliate link)
- To blend the herbs thoroughly, I even recommend putting everything into a small coffee or spice grinder.
- Cashews are a soft nut and can burn very quickly, so watch them closely and don’t skip the stirring!
- Cooled nuts can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
Other Notes
this post contains affiliate links
inspired by Chowhound
I just bought dill pickle cashews from Aldi and thought that there has to be a way to make these at home. Googled for a recipe and it landed me here! Going to give this a try! Thanks l!
Do you think this could be done with pistachios?
I haven’t tested this recipe with different nuts. Try it?
very good, but not quite enough dill flavor. Very buttery which I liked- probably from the buttermilk powder
Do you know of an alternative to use other than egg white as a binder. The reason I ask is because I want to have them be able to last longer than 5 days at room temperature, in case I give some as gifts.
Aquafaba, Agar Powder, and Xanthan Gum are popular egg white substitutes in baking, but they require additional care to prepare them and I’m not quite sure they would work for this recipe.
Made a batch of these for after school snacks and soccer games this coming week. Except there won’t be any left because we can’t stop eating them! Thank you for this recipe.
This looks tasty! I want to try this at home. Thanks for sharing!
I’m allergic to cashews. Do you think these would turn out with raw almonds? They look delish! I miss pickles since I’m allergic to vinegar too, and this just sounds heavenly!!
Hi Melaney – I’ve only made the recipe as listed. Please feel free to experiment, but the results will differ from what I’ve shared, since almonds have such a different natural flavor than cashews.
Yes, they existed. Target used to carry them under their Archer Farms brand. Loved ’em!
Where do I find citrus acid? I’ve never heard of it. Also, can the cashews be substituted for another kind of nut?
Hi Cynthia – I’ve only made the recipe as listed. Please feel free to experiment, but the results may differ from what I’ve shared. For the citric acid, please see the notes in the printable recipe card. Thank you!
Save us some to test taste!
$70 = business expense. 1040 Schedule A. :D
The cashews look beautiful. Didn’t even know that cashews could be transformed in such a way to be tangy and even more delicious than before. Thanks for sharing this.
Sounds super delish!
I haven’t seen buttermilk powder. Where would it b in a reg grocery store? Thanks!
Baking aisle.