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Article: Cashews, Sweet and Sour

Cashews, Sweet and Sour

Servings: 8

Author: Jody Kirkley

We love vinegar and sea salt potato chips. We also like cashews so we tried to combine both. We think it turned out pretty well.


  • 1 cup, raw cashews
  • 1/4 cup, il Fustino Ancho vinegar
  • 1/4 cup, il Fustino Kaffir Lime Vinegar
  • 1 tablespoon, il Fustino Arbequina EVOO – or equivalent
  • 1 teaspoon, sea salt


Heat oven to 400 degrees.

In a pot, combine all ingredients and over medium heat bring to a boil. Remove from heat and let rest for 10 minutes.

Remove cashews with a slotted spoon and place in a single layer on a cookie sheet covered with non-stick foil.

Bake for 10 minutes turning once.

Let cool.

Cashews can be kept in a covered container for a week.