Crispy Salted Cashew Nuts

Wash the raw cashew nuts thoroughly under running water. Inspect and remove any remaining shell fragments.

Drain the washed cashews using a colander and set aside.

Bring approximately 1.5 liters of water to a boil in a wok or deep pot. Ensure there is enough water to fully submerge the cashews.

Add the drained cashew nuts and 3 teaspoons of salt to the boiling water. Stir gently to combine.

Once the water returns to a boil, turn off the heat. Let the cashews soak in the hot salted water for 5 minutes to soften and absorb the salt flavor.

Drain the soaked cashews thoroughly using a colander.

Spread the cashews on a tray lined with paper towels. Use additional paper towels to gently pat them dry, removing as much surface moisture as possible. Let them air dry for 3-5 minutes.

Heat about 1 liter of fresh cooking oil in a clean wok or deep pan over medium-low heat until it reaches approximately 120°C. It should not be smoking hot.

Carefully add the dried cashews to the oil in batches (e.g., two batches for 500g). Fry on low heat for 12-15 minutes, stirring occasionally, until they turn a beautiful golden color. Frying on low heat ensures they cook through and become crispy.

Towards the end of the frying time (around 12-15 minutes), increase the heat to high for a quick minute to crisp them up further and help force out any excess oil.

Remove the fried cashews with a slotted spoon and spread them on a clean tray lined with fresh paper towels to cool completely and drain any remaining oil. Spread them out to allow for even cooling and crisping.

Once completely cooled, store the crispy salted cashews in airtight containers or vacuum-sealed bags to maintain their freshness and crunch.