I tried this recipe for Sweet-and-Salty Fried Cashews because it sounded like it would really taste good.
However, as I read the instructions, I was worried about the process really working.
I wish I’d have trusted my instincts because it really didn’t work out. And more problems arose that I didn’t anticipate as well.
First off though, the idea of roasted nuts is good. Sweet and salty is good. But it falls down all around on how it is achieved.
I don’t even know why they tell you to marinate the cashews. Dumb.
Frying? Don’t like to do it, but I will if it’s worthwhile. It was not worthwhile, and now I have a pan of spicy oil (cuz the flavorings all fell off the nuts) I can’t use for anything else and it’s just sitting there jeering at me.
Then the real kick in the pants is putting the hot cashews on a paper towel-lined tray until dry which made them all stick and pieces of paper stick to each nut. How infuriating!
Oh, and eat them warm? How insane is that? They haven’t crisped back up yet until they cool so that is just an idiotic idea.
Finally, the taste, after I shredded the paper off of them wasn’t even strong enough to justify all the fuss.
No. Please, I beg you, don’t bother with this recipe. It’s bad, bad, bad.
Instead, make my old standby from Martha Stewart, Spiced Nuts, which I make every single Christmas at a minimum and any low-humidity day in between. I usually use only pecans, which are my favorite nut. But you could very easily use cashews, or almonds, or a mix of nuts. The spice mix is perfect, but you could make it spicier if you like (and sometimes that’s the smart thing to do so you don’t eat too many!) And baking them in an egg white coating is so much superior to frying because all of the spices stay attached to the nuts and the clean up is almost non-existent compared to the cashew recipe above. And no waste whatsoever. Thank you Martha, these are indeed a good thing.