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.

Ingredients:

• 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

Directions:

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.