Cashews are soaked in lime juice and agave, tossed in sugar, fried and hit with flaky sea salt for the ultimate sweet, salty and crunchy snack. Make a marinade of 2 tablespoons of fresh lime juice and 2 tablespoons of agave. Add 1 cup of cashews and soak for 30 minutes. Strain and toss with 2 tablespoons of sugar. Heat a large cast-iron or high-sided skillet over medium-high heat with enough olive oil to reach a depth of ½ inch. Working in 2 batches so the pan does not crowd, fry the cashews to a deep amber color before transferring them to a paper towel-lined plate or sheet tray until dry; season with salt while still hot. Cool for a couple minutes and enjoy while slightly warm. Go nuts and season your salt with a pinch of ground cumin or spice it up with crushed red chile flakes.
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