Air fryer recipe · Snacks
Pepper Roasted Cashews
Buttery cashews with a warm hit of crushed pepper and curry leaf.
- 15 minTotal time
- 150°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 910kcal
- 28.7 gprotein
- 48.4 gcarbs
- 73.1 gfat
- 5.6 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole cashews2 cups
- Ghee2 tsp
- Crushed black pepper1 tsp
- Curry leaves12 leaves
- Salt1/2 tsp
Method
Butter the cashews
Warm the ghee until just liquid and pour it over the cashews. Toss until each nut glistens, which both carries the pepper flavour and stops the cashews from scorching in the dry heat.
Season generously
Add the crushed pepper and salt and mix well. Crushing the peppercorns fresh, rather than using fine powder, gives little bursts of warm heat scattered across the whole batch.
Tuck in curry leaves
Scatter the curry leaves through the cashews. They turn brittle and fragrant in the dry heat and lend that South Indian roadside-roastery aroma to the finished nuts.
Single layer only
Spread everything in one even layer in the basket. Cashews darken fast and unevenly when piled up, so give them room to roast to the same golden colour all over.
Roast gently
Air-fry at 150°C for 10 min, shaking every few minutes and watching closely near the end. Cashews go from golden to burnt quickly, so pull them at a light tan and let the residual heat finish them.
