After baking, let them cool completely. I know. It’s torture. But warm cashews are softer. Patience gives you crunch. Spread them on a plate and resist the urge. Go fold a sock. Pet a dog. Stare at the ceiling. Wait 15 minutes.
Now, taste one. It should snap in your mouth. If it bends, put it back in the oven for 2 more minutes. If it crumbles, you’ve achieved cashew nirvana.
Fanatic Cook: Dry-Roasted Salted Cashews | Raw or roasted cashews
Storage Secrets
Store baked cashews in an airtight jar at room temperature. They’ll stay fresh for weeks. But let’s be real—they won’t last that long. Refrigeration extends life, but also blunts flavor. I say live dangerously. Eat them all in a weekend.
You can also freeze them. Yes, freeze. They emerge crisp, like tiny, frozen gold nuggets. Perfect for emergency snacking.
