Dill Pickle Cashews
Crunchy, tangy, herby roasted cashews coated in bold dill pickle seasoning—zesty, savory, and ready in about 20 minutes. A gluten-free, dairy-free snack that’s easy to customize and perfect for parties, gifting, or everyday munching.
Ingredients
- 3 cups raw unsalted cashews about 14–16 oz; whole or halves
- 2 tablespoons olive oil or avocado oil or other neutral, high-heat oil
- 3 tablespoons white vinegar or apple cider vinegar for a softer flavor
- 1 tablespoon dill pickle juice optional, from the pickle jar
- 1 1/2 tablespoons dried dill weed
- 1 1/2 teaspoons garlic powder not garlic salt
- 1 teaspoon onion powder
- 1-1 1/2 teaspoons fine sea salt start with 1 teaspoon, add more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sugar or honey or preferred sweetener; rounds out acidity
- 1/4 teaspoon smoked paprika or regular paprika; optional, for color and warmth
Instructions
- Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- In a large mixing bowl, whisk together the olive oil, white vinegar, and dill pickle juice (if using) until slightly creamy and well combined. This helps the seasoning cling to the cashews.
- Add the dried dill, garlic powder, onion powder, salt, black pepper, sugar, and smoked or regular paprika to the bowl. Whisk until you have a thick, fragrant dill pickle seasoning slurry.
- Add the raw cashews to the bowl. Toss thoroughly with a spatula or your hands until every cashew is evenly coated, scraping down the sides of the bowl so no seasoning is wasted.
- Transfer the coated cashews to the prepared baking sheet and spread them into a single, even layer, avoiding piles so the nuts roast instead of steam.
- Roast the cashews for 13–18 minutes, stirring halfway through. Begin checking around 12 minutes. The cashews are done when they smell toasty and are lightly golden at the edges; they will crisp further as they cool.
- Carefully taste one warm cashew (let it cool for a moment). If needed, lightly sprinkle additional salt and/or dried dill over the warm nuts and gently toss right on the pan to distribute.
- Let the cashews cool completely in a single layer on the baking sheet. As they cool, the coating will dry and firm up, giving them a crisp, well-seasoned finish.
- Once fully cool, transfer the dill pickle cashews to an airtight jar or container. Serve immediately, or store for later snacking.
Notes
Storage: Store cooled dill pickle cashews in an airtight container at room temperature for 1–2 weeks. For longer storage, refrigerate up to 2–3 weeks or freeze up to 2–3 months; let come to room temperature before serving. To re-crisp if they soften, spread on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, then cool completely. Variations: For spicy dill pickle cashews, add 1/4–1/2 teaspoon cayenne or crushed red pepper. For extra garlic flavor, increase garlic powder to 2–2 1/2 teaspoons. For mixed nuts, replace part of the cashews with almonds, peanuts, or pecans and watch roasting time closely. If using already roasted unsalted cashews, reduce oven time to 8–12 minutes. These are also great chopped as a crunchy topping for salads, grain bowls, and roasted vegetables.
Nutrition
Calories: 170kcal
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