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 Trevor 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.
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!
Dill Pickle Cashews
- 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
- 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.
• 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.
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inspired by Chowhound