With a variety of preparation methods, cashews have become a versatile and nutritious nut, but dry roasted cashews remain one of the most popular choices.
Cashews have long been known as a delicious and healthy snack. However, before being consumed, they need to be properly cooked, as fresh cashews are usually what we buy and they can only be eaten after processing. Roasting is the most common method, and dry roasted cashews are also a favorite snack for many.
The process of making dry roasted cashews is quite simple, and you can easily do it at home. While roasting cashews isn’t complicated, most people choose to roast them with salt or butter to enhance the flavor, making the dry roasted cashews even more delicious and appealing.
Readmore: Make crispy dried Thai jackfruit at home using an air fryer
3 Ways to Make Dry Roasted Cashews at Home
Method 1: Salt-Roasted Cashews with Skin-On
Ingredients:
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Grade A cashews with skin — choose large-sized, fresh nuts for the best flavor. Avoid moldy or damaged ones.
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Table salt — it’s best to use salt with medium grain size.
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A large, wide pan — avoid non-stick pans, as you’ll need to stir continuously during roasting, which could damage the non-stick coating.
Instructions:
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Heat the pan over medium heat. You can use a gas stove or a wood fire.
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Add salt to the pan and stir it evenly.
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Once the salt is hot, add the cashews and stir continuously. Keep the heat at medium; high heat may burn the outer skin before the inside is fully cooked, while low heat will take too long and may cause the salt to seep in too much, making the dry roasted cashews overly salty.
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Stir continuously for about 10 minutes, then begin checking the dryness of the nuts. If the cashews aren’t fully dry yet, lower the heat and continue roasting until they reach the desired crispiness. You’ll know they’re done when they give off a fragrant aroma, the salt becomes dry, and the cashews turn a golden brown color. To check doneness, crack open a few cashews and remove the skin — if the inner nut has a golden hue, your dry roasted cashews are ready.
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Pour the roasted cashews into a metal sieve, bamboo basket, or stainless steel strainer. Gently shake or toss to remove excess salt. This step helps balance the flavor, preventing the nuts from being too salty or too bland.
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Let them cool slightly, then enjoy right away or store them in an airtight container. Glass jars or plastic containers with tight lids work best, as dry roasted cashews can easily become soft if exposed to air due to their high moisture absorption.
Method 2: Salt-Roasted White Cashew Kernels (Without Skin)
Ingredients:
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White cashew kernels (peeled and dried)
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Table salt – medium grain salt is recommended
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A large, wide pan — avoid using non-stick pans since the nuts need to be stirred continuously, which could damage the coating
Instructions:
In addition to pan-roasting, you can also use a microwave for a super convenient method.
Place the peeled cashew kernels into the microwave and select the roasting mode. The amount of cashews depends on the size of your microwave and how much you want to make.
Roast the cashews for about 5 minutes, then pause to stir them evenly before continuing. Repeat this process until the cashews release a fragrant aroma and reach the desired crispiness.
Remove the dry roasted cashews from the microwave, place them in a stainless steel tray, sprinkle salt over the top, and toss them to coat evenly. Adjust the amount of salt according to your personal taste.
Method 3: Butter-Roasted Cashews
Ingredients:
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Fresh cashews with skin (amount based on your needs)
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Cooking oil
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Peanut butter or unsalted butter
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Salt
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1 non-stick pan
Instructions:
Place the pan on the stove and add 2 tablespoons of oil. Heat over low flame until the oil is hot, then add the cashews to the pan.
Stir continuously to prevent the cashew skins from burning.
After about 5–10 minutes, when the cashews are fully roasted, add about 1.5 tablespoons of butter to the pan. Mix well until the butter melts and evenly coats the cashews.
Once the butter-roasted cashews are fully cooked, remove them from the pan and let the oil drain off. You can season with salt, chili, or sugar according to your taste.
The final step is storage—don’t skip this important part!
Enjoy Premium Roasted Cashews – Only at Khô Bò CALI
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At Khô Bò CALI, we guarantee:
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100% premium Vietnamese cashews – large, firm, and free from chemicals
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Traditionally dry roasted with salt or butter – perfectly crispy and full of flavor
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No preservatives – no artificial coloring
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Clean, convenient packaging – ideal for gifting or enjoying at home
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KHÔ BÒ CALI
Address: 9511 Bolsa ave westminster CA 92683
Phone numbers: +1 (714) 452-7679 / +1 (714) 234-6899
Email: [email protected]
Website: https://khobocali.com/
