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!
(4 cups total)
dried dill weed
, crushed into a powder
citric acid powder
raw whole cashews
(about 1 pound 6 ounces)
, 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.
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
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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
dill pickle cashews, seasoned cashews