Black Salt-and-Pepper Roasted Cashews
Salt and pepper became an iconic duo for many reasons, but the one we’re interested in when it comes to these cashews is the flavor. The pepper in this recipe (both cayenne and black pepper) you already know well, but we’re not using just any salt here — Asha Gomez’s recipe calls for kala namak, or Himalayan black salt, which, in actuality, turns out to be pink. This salt has rich umami flavor and a sulfurous undertone. Asha notes it’s quite commonly used on salted nuts in India, so see if you can track it down ahead of time to make this recipe.
Ingredients
- 2 tablespoons canola oil
- 1 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon black salt
- 1/2 teaspoon kosher salt
- 1 pound raw cashews
- Warm the oil in a large skillet over low heat. Add the cayenne, black pepper, black salt, and kosher salt. Cook and stir until the spices are very aromatic, about 1 minute. Add the cashews, turning and coating them well with the spiced oil. Continue to cook, stirring constantly, until the cashews are blistered and a mottled brown, about 4 minutes.