Toasted salt and pepper cashews Picture: Jennifer Farley
6 servings (makes about 1 1/2 cups)

You can play around with the spices, but what I love about this version is that it demonstrates how much flavor you can coax out of such basic ingredients. Pepper usually takes a backseat to salt, but not here. It gives these cashews a real kick without being overpowering.

These are best served hot or warm.

Hands-on time: 8 minutes

Cook time: 7 minutes

Equipment: pan, spatula, slotted spoon, medium bowl


1/4 cup extra-virgin olive oil

1 1/2 cups raw whole cashews

1/4 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper


Heat the oil in a large pan over medium heat for about 1 minute. Add the cashews and stir to coat.

Cook for 4 to 6 minutes, stirring frequently with a spatula, until the cashews are golden brown and fragrant.

Line a plate with paper towel. Use a slotted spoon to transfer the nuts to the plate to drain; do not pat them dry.

While the cashews are still hot, transfer them to a medium bowl and toss with the salt and pepper. Serve hot, warm or at room temperature. (I recommend enjoying these as soon as possible!) 

Washington Post