Dear hubby visited Myanmar early this month and brought back a pack of cashew nuts and some cooking spices. From his trip, I learned that Myanmar is also a country cultivating cashew nut and avocado. More from him, food there is similar to Malaysian food. He was delighted to see char kuey tiao he was missing for awhile, as well as chili padi-garlic soy sauce dips that served with almost every meal.
Getting back to cashew nut, out of many roasted cashew nut recipes I prefer this low heat roasting version. The final product has a nice golden-brown surface, crunchy and not oily at all. Also, boiling it first solved my (unnecessary) concern about the hygiene. Do we need to wash cashew nut before roasting it?
I actually roasted the whole big pack of 800 grams cashew nuts, then divided and tossed with different type of seasonings. Spicy version with black pepper and curry powder, and non-spicy version with cheese powder, and kelp flavoured salt.
- 400 g cashew nuts
- 2 litre water
- 2 tbsp salt
- Bring water to a boil, add in salt and stir to dissolve the salt.
- Add in cashew nuts, once almost all of them floated, drain well. Dry on kitchen towel if desired.
- Spread cashew nuts on an ungreased baking tray, bake in a preheated oven at 120C for an hour. Give them a good stir every 20 minutes.
- While still hot, sprinkle desired spice(s) and salt, and toss well.
- Cool completely then transfer to airtight container.
- Roasted cashew nuts is salted slightly, tossing with seasoning is optional and pay attention to the amount of salt added.
- If cooking more than 400 grams in one time, please adjust the cooking time if necessary.