How to roast fresh cashew nuts with salt to make them crispy.
Whether processed with a roasting machine or a pan, there are principles for roasting fresh cashew nuts with salt to make them delicious and crispy, the same way is to rotate and mix peeled cashew nuts at an appropriate temperature and time.
When roasting cashew nuts with salt, silk shell can be retained or peeled off, and in case of roasting with butter or oil, we should use white kernels. Use a pan of metal or earthenware in case of roasting with butter and oil, only use cast iron or aluminum pans to make salted roasted cashew nuts. Do not roast with a non-stick pan we must rotate and mix continuously while roasting so its non-stick layer can be easily peeled and deformed.
Basically, to make delicious salted roasted cashew nuts, use clean rock salt, raw or finely pounded, rather than refined seasoning salt to avoid saline infiltration due to high salt concentration and importantly nuts turning black due to the properties of refined salt. After heating the pan, add cashew nuts, then mix and stir well so that the nuts are evenly cooked. When you see them turning yellow with a pleasant sweet smell, the nuts are dry and crispy, and then stop heating. Pour the salted roasted cashew nuts into a sieve and let the excess salt fall out. By doing so, the cashew nuts taste salty evenly, avoid being too salty or too bland.
After being dried, fresh cashew nuts are still hydrated, the moisture is different, attention should be paid to adjusting the fire appropriately. If they are not very dry, give a small fire and longer roasting time, which makes water evaporate more quickly and helps cashew nuts crispy and fragrant. If they are too dry, give a big fire and shorter roasting time, stir quickly.
Enjoy !