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Published: September 5, 2017Updated: July 6, 2020Author: Amy
Easily transform plain cashews into Dill Pickle Cashews with herbs, buttermilk powder, and tangy citric acid. Makes a healthy, delicious, and awesome portable snack!
I thought once school was back in session, we would do away with second dinner and snacking every other hour.
But nope. My kids are just always moving, always hungry. Growing, obviously. I fear the pants I just bought my son won’t even get me through November.
Ok. Fine. Snacks. I love snacks! But after they grab a fourth bag of chips from the pantry, I’m like EEP. Gotta get creative.
So, I experimented.
And spent like $70 on raw cashews. *cries*
First time, the seasonings needed to be tweaked. The second time, the seasonings just wouldn’t stick. Then I remembered how my favorite candied pecans are coated in egg whites! Voilà….but then I cooked them too long and they burned. Omg.
I made five separate batches before they came out how I wanted them! Don’t say I never did anything for you.
Dill Pickle Cashew Recipe 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!
How To Store Dill Pickle Cashews
Cooled nuts can be stored in an airtight container at room temperature for up to 5 days.
I swear once upon a time, dill pickle cashews existed at the market. Or did I dream it?
Well, it doesn’t matter anymore. Now I can make them at home, and you can too!
Other healthy snack recipes!
- No-Bake Almond Joy Snack Bites
- Soy Sauce Eggs
- Chewy Chocolate Chip Granola Bars
Other dill recipes we love!
- Dill Pickle Dip
- Dill Pickle Onion Quick Bread
- Creamy Shrimp and Dill Wedge Salad
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!
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!
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Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Cool Time 30 minutes minutes
Total Time 50 minutes minutes
Servings: 16 (4 cups total)
Ingredients
- 3 teaspoons dried dill weed , crushed into a powder
- 1 tablespoon buttermilk powder
- 2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon ground coriander
- 1 teaspoon citric acid powder
- 4 cups raw whole cashews (about 1 pound 6 ounces)
- 1 large egg white , lightly beaten
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.
Bake for about 10 minutes, stirring every couple of minutes, keeping a watchful eye so they don’t burn.
Remove from oven and allow to cool completely, about 30 minutes.
Enjoy!
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.
Nutrition
Serving: 0.25cup | Calories: 183kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 2.3mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: Snack
Cuisine: American
Keyword: dill pickle cashews, seasoned cashews
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inspired by Chowhound
FAQs
You do not need to, but soaking them before roasting them could result in a crunchier texture. And if you are seasoning the cashews, soaking them first will help the nuts absorb the flavors. If you choose to soak them, fully submerge them in room temperature water for about 3 hours.
How to prepare cashew nuts? ›
Cashews can be roasted in an oven preheated to 350 degrees Fahrenheit (177 degrees Celsius) for about 12 to 15 minutes, and tossed with oil and salt for a simple variation. You can also try honey roasted, rosemary roasted, or sweet-and-spicy roasted cashews for something a little different.
How much kosher dill pickle mix to use? ›
Ingredients
- 14 cucumbers, medium.
- 1/4 cup Ball Kosher Dill Pickle Mix.
- 2 cups water.
- 1 cup vinegar, 5% acidity.
Marinated in cider vinegar, fresh garlic, dill seed powder & sea salt. That's it, pistachios w/ only FOUR ingredients!
What happens if you don't have time to soak cashews? ›
Boiling Cashews
I'm starting with the boiling method because it's the quickest and easiest way to soak cashews. It only takes about 15 minutes for them to soften in boiling water. Add the cashews to a pot and fill it with enough water to fully submerge them. Bring the water to a boil.
Can you soak cashews too long? ›
My main caution with the overnight method is that you don't want to soak the cashews for too long. After 16 hours or so, I find they start to get a bit slimy. I suggest rinsing and refreshing your water after 12 hours if you aren't yet ready to use them.
Why do you soak cashews in water? ›
Like many nuts and seeds, cashews contain phytic acid, an anti-nutrient that can hinder mineral absorption. Soaking helps to reduce the phytic acid content, promoting better absorption of minerals such as zinc, magnesium, and calcium.
Why do you soak cashews in boiling water? ›
Why Soak Cashews? Any recipe that calls for cashew cream or cashew puree requires you to soak the nuts first. Soaking in water makes the cashews softer, which results in a smoother cream. The longer you soak the cashews, the softer they become, the smoother your cashew paste is going to be.
What does soaking raw cashews do? ›
Nut & Seed Soaking
Like grains and beans, nuts contain enzyme inhibitors that can restrict our ability to digest the nutrients they contain. Soaking nuts and seeds in water, then drying in a low oven or dehydrator, neutralizes the enzyme inhibitors and makes their nutrients more readily available.
What's the difference between a kosher dill pickle and just a dill pickle? ›
Kosher pickles are made according to Jewish dietary laws, while regular pickles may be made using any ingredients and processing methods. Kosher pickles are typically made with a salt brine and flavored with garlic and dill, while regular pickles may be pickled with vinegar and flavored with sugar and other spices.
The Absolute Best Kosher Dill Pickle: Claussen
Look for Claussen in your grocery store's refrigerated section for a pickle with plenty of crunch that's also loaded with a balanced vinegary kick and a good dose of spice.
How long should homemade dill pickles sit before eating? ›
Wait anywhere from three days to a week for the flavor to develop, and the veggies will taste truly pickled. Keep in mind that the longer it brines, the better it tastes! You can also reuse the brine for your next batch. The quick-pickling process stops here.
Why do you put turmeric in pickles? ›
Turmeric is a healthy spice, since it contains antioxidants and is thought to help with inflammation and other concerns. This is great, but turmeric also has a wonderful earthy flavor and adds a pretty yellow color to the pickles. It is potent, so a little bit of turmeric goes a long way.
What happens to a cucumber when you pickle it? ›
By immersing cucumbers in a saltwater brine, osmosis extracts moisture from the cucumbers and the moisture that comes out undergoes a malolactic fermentation. The salt inhibits the growth of harmful bacteria, while the lactic acid creates a sourness that makes our mouths pucker ever so delightfully.
Why do you put cucumbers in ice water before pickling? ›
For a quick and easy way to help ensure crisp pickles: soak cucumbers in ice water for 4 to 5 hours before pickling. This is a safer method for making crisp pickles. Using lime, or calcium hydroxide, in solution for soaking cucumbers changes the amount of acid in the cucumber tissue.
Do you need to soak cashews before cooking? ›
If this occurs in too many minerals, a mineral deficiency can occur. Soaking raw cashews prior to roasting them breaks down this phytic acid, allowing it to be absorbed properly and giving your body the minerals it needs.
How many hours should I soak cashews? ›
Let the cashews soak for at least 2 to 4 hours, or ideally overnight for about 8 hours. The longer you soak (between 2 and 24 hours), the creamier the cashews will become. After soaking, drain and rinse the cashews. If you're not using them right away, cover and refrigerate for up to 3 days.
Is soaking cashews necessary? ›
Like many nuts and seeds, cashews contain phytic acid, an anti-nutrient that can hinder mineral absorption. Soaking helps to reduce the phytic acid content, promoting better absorption of minerals such as zinc, magnesium, and calcium.
