Tangy Ranch Cashews

Name: Tangy Ranch Cashews
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps buttermilk powder; 0 teaspoons citric acid powder; 2 teaspoons dried chives; 1 teaspoons garlic powder; 2 teaspoons kosher salt; 1 teaspoons onion powder; 1 teaspoons paprika; 946 milliliters raw cashews (about 1 pound 6 ounces); 3 Tbsps vegetable oil

You can never have too many main course recipes, so give Tangy Ranch Cashews a try. This recipe serves 4. One serving contains 833 calories, 26g of protein, and 67g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up onion powder, citric acid powder, kosher salt, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes. It is a good option if you're following a gluten free, whole 30, and vegetarian diet.

Instructions

Heat the oven to 400°F and arrange a rack in the middle.

Equipment you will use

Oven

Place the chives and salt in a coffee or spice grinder and grind until a fine powder forms.

Ingredients you will need

Chives

Coffee

Salt

Transfer the powder to a small bowl.

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Bowl

Add the buttermilk powder, garlic powder, onion powder, paprika, and citric acid to the bowl and stir to combine; set aside.

Ingredients you will need

Citric Acid

Garlic Powder

Onion Powder

Paprika

Equipment you will use

Bowl

Place the nuts and oil in a large bowl and stir until the nuts are evenly coated.

Ingredients you will need

Nuts

Cooking Oil

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Bowl

Transfer to a rimmed baking sheet and spread the nuts into an even layer. (Reserve the bowl—you don’t need to wash it.) Roast, stirring halfway through, until the nuts are browned and toasted, about 10 to 15 minutes total.Immediately transfer the nuts to the reserved bowl. (Reserve the baking sheet—no need to wash.)

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