Dill Pickle Cashews
Easily transform plain cashews into tangy Dill Pickle Cashews with herbs, buttermilk powder, and tangy citric acid. Makes a healthy, delicious, and awesome portable snack!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 375 degrees F and arrange a rack in the middle. Lightly coat a large rimmed baking sheet with non-stick cooking spray.
In a small bowl, whisk together all the seasonings so they are thoroughly combined (see notes.)
In a large bowl, toss together the cashews and egg white until all the nuts are coated. Sprinkle in the seasoning mixture, a little at a time, stirring to coat evenly.
Spread cashews onto the prepared baking sheet in a single layer.
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Notes
Citric Acid can usually be found at your local grocery store near the pectin and other canning ingredients and materials. Or you can purchase it online here (affiliate link)
To blend the herbs thoroughly, I even recommend putting everything into a small coffee or spice grinder.
Cashews are a soft nut and can burn very quickly, so watch them closely and don’t skip the stirring!
Cooled nuts can be stored in an airtight container at room temperature for up to 5 days.
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Reviews from the Original Source
very good, but not quite enough dill flavor. Very buttery which I liked- probably from the buttermilk powder
Made a batch of these for after school snacks and soccer games this coming week. Except there won't be any left because we can't stop eating them! Thank you for this recipe.
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