Tamari Cashews

by Janice on March 10, 2009


Some of us (ahem) tend to make everything complicated.  Yes, I’m talking about me.  Friends over for dinner?  Seven days of recipe hunting, shopping, prepping, cooking, and finally eating.  Yup.  Most of the time, that’s how I do it.  Because I love to cook.  But sometimes, just sometimes, I manage to keep things simple.  For there’s a lot of beauty in simplicity, as well, thank goodness!  So for those of you who could use a little simplicity in your lives right now, I’m sharing a recipe (if it can even be called that) for something that you can set out on the table at cocktail time, or as a nibble before dinner.  They are addicting, so be forewarned.  I set these tamari cashews out with candied ginger and whatever else I have on hand – dried Blenheim apricots here – just aiming for some eye-pleasing color and palate-stimulating, complimentary flavors, and I watch them disappear.  They taste so much better than any store-bought version.  (Someday I am going to try to add a little wasabi powder – mixed into the tamari sauce – and see how that turns out.  I’ll let you know!)

Tamari Cashews

1 tablespoon canola oil
1 pound of raw cashews
2 tablespoons tamari sauce*

Preheat oven to 350 degrees. Set a rack in the middle of the oven. Pour the oil onto a rimmed baking sheet.  Toss the cashews in the oil with your fingers, making sure to coat all the cashews with the oil.  Bake for 15 minutes, stirring once.  Remove from the oven and pour the tamari sauce over the cashews.  Stir to coat the cashews with the tamari.  Return to the oven and bake for 5 to 6 minutes – watching carefully to avoid burning.  Cool completely.  Serve and enjoy.  (I told you it was simple!)

*To make this gluten-free, be sure to use a wheat-free Tamari sauce, such as San-J brand.

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