Dill Pickle Cashews
Easily transform plain cashews into tangy Dill Pickle Cashews with herbs, buttermilk powder, and tangy citric acid. Makes a healthy, delicious, and awesome portable snack!
Servings: 16 (4 cups total)
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
Serving: 0.25cup | Calories: 183kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 2.3mg