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Crispy Cashews

I also made a batch of crispy cashews this week.  The method for soaking/drying cashews is slightly different than most nuts  They shouldn’t be soaked for more than 6 hours, and they can be dried at a higher temp.  I still did mine in a dehydrator.  But I think I’ll try to do them in the oven next time.  It took a while for them to dry, and some of them ended up developing a gross taste since they stayed moist too long.  I did both whole cashews and cashew pieces.  The pieces are cheaper, so I got those to use for cashew butter (I’ll be grinding them anyway, might as well save some money :).  The whole cashews will be great for snacks or in salads.

Crispy Cashews

4 cups raw cashews (cashews don’t come truly raw)
1 Tbsp. unrefined sea salt
filtered water

Soak cashews in salt and filtered water for 6 hours (no longer).  Drain in a colander.  Spread on a baking pan and place in a warm oven (200 – 250 degrees) for 12 – 24 hours, turning occasionally, until completely dry and crisp.  Store in an airtight container.

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