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Soy Sauce Roasted Cashews


  • 300 grams (2 cups) unroasted, unsalted cashews

  • 2 tablespoons Japanese soy sauce


  • In a medium container with a tight-fitting lid, combine the cashews and soy sauce. Stir well to coat. 

  • Close the container and let rest on the counter until the next day, shaking the container every once in a while so the cashews absorb the sauce evenly. The next day, the cashews should have soaked it all up. 

  • Preheat the oven to 150°C (300°F). 

  • Arrange the cashews in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, stirring every 10 minutes, until the cashews are golden brown. 

  • Let cool completely before serving. These cashews keep for a month in an airtight container at cool room temperature. 

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