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Salted Cashew Nuts

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By Diana Earnshaw

I prefer these to the ready roasted nuts

There is nothing written in stone here – it’s trial and error. You may prefer them less/more salty. You may prefer them more/less browned. Maybe try half the quantity to start with so you can get them to your taste. One piece of advice – don’t let them get too brown – they don’t taste good!


300g raw cashew nuts
2 tablespoons Himalayan salt or other salt of your choosing (which will add nutrition in the form of minerals).


1. Preheat the oven to 150 degrees.

2. Half fill a small/medium saucepan with water and add the salt. Bring to the boil.

3. Add the cashew nuts and bring back to simmering. Remove from the heat after 5 minutes.

4. Drain them and place the nuts on a clean tea towel to remove as much moisture as possible.

5. Spread them in a single layer on a parchment-lined baking tray.

6. Bake for 10-15 minutes then stir them and continue baking for 15 minutes until golden.

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