These sweet and savory cashews are delicious as a topping to Asian-inspired salads and other dishes, such as Japanese Tempeh and Sushi Rice Bowls. They’re perfect for casual snacking, too. —CS
MAKES 1¾ CUPS (230 G) CASHEWS
1¾ cups (210 g) raw cashew pieces
2 tbsp (14 g) sesame seeds
2 tsp (5 g) nanami togarashi
1 tbsp (15 ml) toasted sesame oil
1 tbsp (15 ml) shoyu
1 tbsp (20 g) agave nectar
Preheat the oven to 300°F (150°C).
Line a large rimmed baking sheet with parchment paper.
In a medium bowl, add all of the ingredients and fold to thoroughly combine. Then place the mixture evenly on the prepared sheet and bake for 10 minutes. Stir and make sure the cashews are evenly layered again. Bake for another 4 to 6 minutes, or until the nuts are fragrant, golden brown and dry. Keep a close eye on the oven to make sure the cashews don’t burn. Let them cool in an even layer on the baking sheet. Store at room temperature or in the refrigerator for up to 2 weeks.