Roast for 10 to 12 minutes. Stir them halfway through, or they’ll burn on the bottom while the top stays raw. This is not a “set it and forget it” situation. This is active parenting. Stay within sniffing distance of the oven, because the moment they go from golden to charcoal is approximately two seconds. I have a personal graveyard of cashews that died so you could live.
Pro tip: Your nose knows. When the kitchen smells like a warm hug from a bakeshop, check them immediately. They should look slightly lighter than your ideal golden brown because they continue cooking on the tray after you pull them. That’s called carryover heat, and it’s the same physics that ruins toast if you’re not careful.
Cool Down, Hotshot
Pour the roasted cashews onto a cool plate or another baking sheet. Do not leave them on the hot pan, or they’ll overcook and develop a permanent attitude. Let them rest for at least five minutes. During this time, resist the urge to eat them—they are hot and will burn your tongue so badly that you’ll taste nothing but regret for the rest of the day. I learned this lesson three times before my brain accepted it.
Perfectly Roasted Cashews: Easy Steps For Unroasted Nuts At Home
Once cool, they will have a crisp, satisfying crunch that store-bought versions can only dream about. Store any leftovers (ha! good luck) in an airtight container. They’ll stay fresh for about two weeks, though in my house they last about 45 minutes.
