Bacon Cashews only have four ingredients, and they’re a total snap to make. Eat them on their own or use them to top soups, salads, or your favorite bowl!
So, remember last week, when I said that Darrol Henry dips his cashews into BBQ sauce? Obviously, I was curious about how they tasted, so I tried one. Delicious! They actually tasted slightly bacony to me at first, and I thought, “Oh my gosh. What if I made bacon cashews?”
Of course, there are no bacons in these cashews. The secret ingredient to these crunchy, rich, smoky bacon cashews is liquid smoke. I used to be afraid of liquid smoke – it seemed like a fake ingredient to me – but after seeing it in lots of recipes and doing some research on how it’s made, I’ve laid my fears to rest. It turns out it really is made from smoke!
If you’ve never roasted your own nuts, you’re in for such a treat! It’s super easy to do, and the results make the house smell amazing. And fresh, smoky roasted bacon cashews that are still warm from the oven are a real delight.
The recipe I based this on (linked below) used maple syrup to balance out the salt and smoke, but since it was my molasses-y homemade BBQ sauce recipe that gave me this idea in the first place, I am using molasses instead. If you can’t find blackstrap molasses at the store, you can sub maple syrup, but I really feel like the molasses gives this recipe a distinct flavor that’s worth the hunt.
One thing to note: unlike most oven recipes, you do need to keep an eye on these cashews while they roast toward the end of the baking cycle. Roasted nuts darken slightly, and the line between not done and overdone is thin. Keep an eye, and don’t skip the stirring. It’s key to preventing a burnt mess!