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I tried roasting cashews twice. The first time i added tamari sauce (just a savoury soy sauce) and roasted them. The tamari got a little burned but overall the taste was good.

Except the nuts were not cripsy of crunchy, not rubbery per se but just not the expected 'brittle-nes' of roasted nuts.

Next time I was inspired by this and this receipe, to soak the nuts in salty water with some lemon juice prior to draining, seasoning and roasting them. (Which again added both flavour and moisture to the nuts) The nuts tasted good but were not crispy.

How do i get my oven-roasted cashews salty and crispy?

EDIT: Tried the same with almonds with similar results. Soaked them for 2 hours in water, lemon juice and tamari sauce (soy-sauce). Then roasted them for 25 mins at about 150degrees. Taste good but no crisp.

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    I'm not sure cashews will get crispy, they are a rather soft nut to begin with. Have you had crispy cashews?
    – moscafj
    Commented Nov 27, 2019 at 13:45
  • The tamari cashew i buy are crispier - in my memory anyway. Have not tried them side-by-side. Maybe i should try the same receipes with almonds.
    – Ivana
    Commented Nov 27, 2019 at 13:47
  • Is this in an oven, and if so, is it a gas or electric oven? Burning most hydrocarbons (eg, natural gas, propane, etc.) produces water which may hinder your attempts to dry them out fully.
    – Joe
    Commented Nov 27, 2019 at 16:26
  • @Joe Its an electric oven.
    – Ivana
    Commented Nov 29, 2019 at 10:12
  • Have you tried roasting them in a dry pan instead of an oven?
    – John Doe
    Commented Dec 13, 2019 at 20:30

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As mentioned before, cashews are a softer nut(seed) than other nuts to begin with. Soaking cashews is recommended when you are using them in a recipe where you want them to be smooth and creamy, therefore, soaking them might be your problem. Try just roasting them without soaking beforehand.

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