First mistake: overcrowding the pan. Cashews need space to breathe. If they’re stacked, they steam and turn rubbery. Second mistake: walking away. The oven timer is your commander. Obey it. Third mistake: salting them too early. Salt draws out moisture and makes them soggy. Add salt after roasting, while they’re still warm and oily.
Also, don’t use a convection oven unless you reduce the temp by 25°F. Convection fans are like tiny tornadoes that dry out nuts faster. And finally, if you see any black spots, that’s bitterness. Toss those sad ones. You’re a roaster, not a dumpster.
Perfectly Roasted Cashews: Easy Steps For Unroasted Nuts At Home
