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Author Notes: You’re in for a real treat with these. I cannot remember eating anything that delivers such a defined sequence of distinct yet subtle flavors. Nibble these slowly, to appreciate this magical union of bay, vanilla, cinnamon and cumin with cashews. The method used is from Sally Fallon's "Nourishing Traditions." Enjoy!! —AntoniaJames
Makes 3 cups
- 3 bay leaves
- 2 large cinnamon sticks
- 2 tablespoons freshly toasted and lightly crushed cumin seeds
- 1 tablespoon sea salt
- 1 tablespoon Mexican vanilla
- 3 cups of raw cashews
- Pour 2 1/2 cups of boiling water into a bowl or large glass measuring cup with the bay leaves, cinnamon sticks, cumin seeds and salt.
- Cool to lukewarm; then add the vanilla, stir the mixture well.
- Add the nuts and allow them to soak for between 4 and 6 hours (and no more than six, please).
- Preheat oven to 200 degrees Fahrenheit.
- With a slotted spoon, remove the cashews from the brining liquid and spread them on a baking sheet. Remove the bay leaves and cinnamon sticks.
- Gently wipe as much excess moisture from the baking sheet as you can, pushing the nuts around to do so. (A bit is okay, but more than that will create steam in your oven, making the nuts less crispy.)
- Roast for 12 hours, stirring occasionally, when it's convenient.
- Cool completely and then store in an airtight jar.