Crisp, golden cashews roasted with our Salty Bitch Kimchi Salt—simple, bold, and utterly addictive. A quick mix, a short roast, and you’ve got the perfect spicy-savoury snack to toss on noodles, salads, or straight into your mouth.
Information
5 min
5 min
4 pers
Starter
United Kingdom
Ingredients
250g raw cashew nuts (whole)
1 Tablespoon olive oil
3 teaspoon Goat Rodeo Salty Bitch Kimchi Salt
Directions
1. Preheat like you mean it
Heat your oven to 170°C (fan). Line a tray with baking paper.
2. Coat those nuts
In a bowl, toss the cashews with the oil until shiny.
3. Roast
Spread evenly on the tray. Roast for 5-7 minutes, giving the nuts a shake halfway.
They should be golden and toasty, not burnt.
4. Boost the flavour
While still warm, sprinkle on the kimchi salt. You may want to add a bit more oil to help the kimchi salt stick.
5. Cool + Crunch
Let cool completely so they crisp up.
Store in an airtight jar… if they make it that far.
Serving ideas
Scatter on top of ramen, bibimbap, or fried rice.
Add to snack boards with pickles + cheese.
Chop and sprinkle over roasted veg.
Eat by the handful while hiding from your responsibilities.