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