You made a big batch. Now what? Do not leave them in a plastic bag. They’ll get stale and sad. That’s a crime. Store them in an airtight container. A mason jar works great. Keep them in a cool, dark pantry.
They’ll stay fresh for about two weeks. If you live in a humid place (I see you, Floridians), toss them in the fridge. They even last a few months in the freezer. Frozen cashews are surprisingly good. They get extra crunchy. Try not to eat them straight from the freezer. Or do. I’m not your mom.
So, go forth. Buy that bag of raw cashews. Conquer your fear. You now hold the secret power of the golden crunch. Just remember: 350°F, watch the clock, salt while hot. It’s a simple spell, but a potent one. Happy roasting, you absolute legend.
