Tangy Ranch Cashews

[kirra]

Tangy Ranch Cashews

Ingredients:

2 teaspoons dried chives
2 teaspoons kosher salt
3 tablespoons buttermilk powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon citric acid powder
4 cups raw cashews (about 1 pound 6 ounces)
3 tablespoons vegetable oil

Preparation:

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

Place the chives and salt in a coffee or spice grinder and grind until a fine powder forms. Transfer the powder to a small bowl. Add the buttermilk powder, garlic powder, onion powder, paprika, and citric acid to the bowl and stir to combine; set aside.

Place the nuts and oil in a large bowl and stir until the nuts are evenly coated. 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.) Add the ranch powder and stir to evenly coat the nuts.

Return the coated nuts to the reserved baking sheet and spread into an even layer. Let cool completely, about 30 minutes. Serve immediately or store in an airtight container at room temperature for up to 5 days.