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!
Preheat the oven to 350F.
In a large bowl, toss together all of the ingredients, making sure to coat the cashews really well (and really evenly!).
Spread the cashews out on on a cookie sheet lined with a Silpat or parchment paper. If there’s any liquid left in the bowl, use a spoon or rubber spatula to scrape it out, and drizzle it over the cashews.
Bake for 16-20 minutes, stirring every 4 minutes, being especially careful to check the cashews on the edges of the pan. Those will burn first, so make sure to stir thoroughly each time. During the last 4 minutes, I recommend checking on these babies every minute or two, to prevent burning. You don’t have to stir every minute, but definitely check in. The variance in baking time depends on a lot of things. Whole cashews will need more time, halves and pieces will need less (maybe even less than 16, so keep a close eye!). Humidity in your kitchen will also impact cooking time. Your bacon cashews are ready when the pan is on the dry side, the cashews have darkened a bit, and the house smells amazing. If you taste one while it’s cooking, don’t worry if it’s a little bit chewy – like coconut bacon, these bacon cashews will get crunchier once they’re cooled. Trust me: I burnt my first batch, because I was waiting for them to get crunchy. Don’t be like me!
Let them cool to room temperature – about 10-15 minutes – then transfer to your storage container of choice.
Your bacon cashews will keep for up to 2-3 days in an airtight container at room temperature. And, I’ll be honest, I kept mine for a full week and lived to tell the tale. But officially, I am saying 2-3 days.
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! A note about cleanup: The liquidy mixture probably left your Silpat a sticky mess. This is a case where “letting it soak” is not just avoiding the dishes – it makes a huge difference! To clean up, lay the pan with the Silpat still inside over your sink (or in your sink, if the cookie sheet will fit in there), and fill the pan with water. Let it soak for a few hours or even overnight. The leftover liquid will easily wipe away after a good soak.