Why You’ll Love This Lemon Sea Salt Roasted Cashews

• They’re impossibly moreish. Seriously, it’s hard to stop at just one handful. The combination of savory, salty, and zesty hits all the right notes, making them dangerously addictive in the best way possible.
• They make your house smell incredible. The roasting process fills your kitchen with the most comforting, nutty, and citrusy fragrance. It’s like aromatherapy and snack-making all in one.
• They’re incredibly versatile. Enjoy them straight from the jar, use them to add crunch to salads and grain bowls, or even chop them up as a topping for fish or chicken. A little goes a long way.
• They’re a fantastic homemade gift. Package these in a nice jar with a ribbon, and you’ve got a thoughtful, impressive present that shows you care. Honestly, it’s better than anything you can buy at a store.

Ingredients & Tools

• 3 cups raw cashews
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil or melted coconut oil
• 1 tablespoon finely grated lemon zest (from about 2 large lemons)
• 1 teaspoon flaky sea salt, plus more for finishing
• 1/2 teaspoon garlic powder (optional, for a savory depth)
• 1/4 teaspoon cayenne pepper (optional, for a subtle kick)

Tools: A medium mixing bowl, a rimmed baking sheet, parchment paper or a silicone baking mat

The real trick here is using fresh, high-quality ingredients. Freshly squeezed lemon juice and zest make all the difference compared to bottled juice—the flavor is so much brighter and more aromatic. And don’t skimp on the sea salt! A good flaky salt, like Maldon, provides these wonderful bursts of salinity that elevate the entire snack.

Serves: 6 (as a snack) | Prep Time: 5 minutes | Cook Time: 15-18 minutes | Total Time: 20-23 minutes

Before You Start: Tips & Ingredient Notes

• Use raw, unsalted cashews. This is non-negotiable for the best result. Pre-roasted or salted nuts will burn and become overly salty during the second roasting process. Starting from raw gives you total control.
• Zest your lemons first, then juice them. It’s infinitely easier to zest a whole, firm lemon than a juiced, floppy one. You’ll get more zest and make the job much simpler.
• Don’t overcrowd the baking sheet. Spread the nuts in a single, even layer. If they’re piled on top of each other, they’ll steam instead of roast, and you’ll miss out on that essential crispy texture.
• Taste your lemon zest! If your lemons are particularly bitter, you might want to use a microplane to avoid grating the bitter white pith underneath. The zest should smell vibrant and sunny.

How to Make Lemon Sea Salt Roasted Cashews

Serving Suggestions

Complementary Dishes

• A simple green salad with a vinaigrette — The crunchy, salty nuts provide a fantastic textural contrast to soft greens and add a burst of flavor that complements a sharp dressing perfectly.
• Creamy soups like butternut squash or tomato basil — A handful of these cashews scattered on top adds a necessary crunch and a bright, acidic note that cuts through the richness of the soup.
• Grilled chicken or white fish — Chopped finely, they make a wonderful crust or topping, adding a lemony, nutty complexity that elevates a simple protein into something restaurant-worthy.

Drinks

• A crisp Sauvignon Blanc or Pinot Grigio — The citrus notes in the wine will mirror the lemon in the cashews, creating a harmonious and refreshing pairing that feels incredibly sophisticated.
• A cold, hoppy IPA — The bitterness of the beer contrasts wonderfully with the richness of the nuts and the salt, making for a really satisfying snack combination.
• Sparkling water with a twist of lemon — For a non-alcoholic option, this keeps the theme going and cleanses the palate beautifully between handfuls.

Something Sweet

• Dark chocolate chunks or squares — The classic combination of salty nuts and sweet, slightly bitter chocolate is a timeless winner. Enjoy them side-by-side for the ultimate sweet-and-salty fix.
• A bowl of fresh berries — The natural sweetness and slight acidity of berries like strawberries or raspberries provide a lovely, light contrast to the savory, rich nuts.
• A simple shortbread cookie — The buttery, crumbly texture of shortbread is a delightful companion to the crunchy cashews, making for a well-rounded snack platter.

Top Mistakes to Avoid

• Mistake: Roasting at too high a temperature. Nuts have a high fat content and can burn incredibly quickly. A moderate 325°F allows the insides to cook through while the outside gets perfectly golden without scorching.
• Mistake: Skipping the final sprinkle of salt while the nuts are hot. This step isn’t just for extra saltiness; it’s a textural game-changer. The salt crystals stick to the warm, slightly tacky coating, giving you those delightful salty bursts.
• Mistake: Storing the nuts before they are completely cool. If you put them in a jar while they’re even slightly warm, the residual heat will create steam, which will make your beautifully crispy cashews soft and chewy. Patience is key!
• Mistake: Using stale or old nuts. Raw nuts can go rancid over time. Give them a quick smell before you start. They should smell mild and slightly sweet. If they smell at all sharp or bitter, it’s best to start with a fresh batch.

Expert Tips

• Tip: Toast your own spices. If you’re using the optional cayenne or want to add other spices like cumin, try toasting whole spices in a dry pan for a minute until fragrant, then grinding them. The flavor depth is unbelievable.
• Tip: Add fresh herbs after baking. For an extra layer of freshness, stir in finely chopped rosemary or thyme after the nuts have cooled for a minute or two. The residual heat will wake up the herbs’ oils without burning them.
• Tip: Make a double batch. These disappear fast, and they keep well in an airtight container for up to two weeks. Having a stash ready to go means you’re always prepared for impromptu guests or snack attacks.
• Tip: Experiment with other citrus. The basic formula here is brilliant. Try it with lime zest and juice for a more tropical vibe, or orange for a sweeter, milder result. Meyer lemons would be absolutely divine.

FAQs

Can I use a different type of nut?
Absolutely! This method works wonderfully with almonds, pecans, or walnuts. Just keep in mind that cooking times may vary slightly depending on the size and oil content of the nut. Almonds might take a minute or two longer, while thinner pecans might cook a bit faster. Always rely on your nose and eyes—golden brown and fragrant is the goal.

How long do these roasted cashews keep?
Stored in an airtight container at room temperature, they’ll stay perfectly crispy and delicious for about 2 weeks. I don’t recommend refrigerating them, as the moisture from the fridge can make them lose their crunch. For longer storage, you can freeze them for up to 3 months in a freezer-safe bag or container.

My cashews turned out a bit soft, not crispy. What happened?
This usually means they needed a bit more time in the oven, or they were stored before being completely cool. The other possibility is that the baking sheet was overcrowded, causing the nuts to steam. Next time, ensure a single layer and let them cool fully on the pan—they continue to crisp up as they cool down.

Can I make these without oil?
You can try, but the oil is crucial for helping the seasoning stick to the nuts and for promoting even browning and crispiness. Without it, the lemon juice can make the nuts steam and the seasoning might not adhere well. If you need to avoid oil, a very light spray of avocado or olive oil cooking spray would be the best alternative.

Is there a way to make these sweeter?
For a sweet-and-salty version, you can add a tablespoon of maple syrup or honey to the lemon and oil mixture before tossing with the nuts. Just be aware that this will make them brown faster, so reduce the oven temperature to 300°F and keep a very close eye on them to prevent the sugars from burning.