Ingredients
- 16 ounces raw cashews unroasted and unsalted
- 3 tablespoons ghee
- 1 ¼ teaspoon freshly ground fine black pepper
- 1 teaspoon amchur powder
- 1 teaspoon fine sea salt I use fine pink himalayan salt
- 1 teaspoon roasted cumin powder
- ¾ teaspoon kala namak (black salt) black salt
- ¼ teaspoon cayenne pepper
Instructions
- Add spices to a bowl and mix well (make sure to break up any clumps from the black salt).
- Add ghee to a pan over medium heat. Once it melts, add the raw cashews and mix well. Stir-fry for 4 to 5 minutes or until light golden (not brown) - lower the heat if needed - all stovetops are different.
- Turn off the heat, remove the pan from the heat, then add the spices and mix well for 4-5 minutes to cool the cashews down.
- Let the cashews sit in the pan for 1.5 to 2 hours to fully cool down. Once cool, mix well to make sure the spices at the bottom of the pan coat the cashews well. There shouldn’t be any spices/ghee remaining at the bottom of the pan.
Notes
If you eat the cashews while they are warm, they will be soft and chewy. You need to wait for the cashews to completely cool down for them to be firm and crunchy.
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