Homemade Dill Pickle Cashews

Many years ago, my best friend got me totally hooked on Target’s/Archer Farms’ dill pickle cashews.  Unfortunately, our love was short lived.  One fateful day, they were discontinued.  To this day, every time I am in Target, I scan the nut section in the hopes that they brought them back – but no luck.  (I just found these online, but have never seen them in the store, and they are a different brand, so I don’t know how good they are.)

Finally one day I decided to take matters into my own hands:

DSC_0138Dill Pickle Cashews

  • 2 cups roasted cashews
  • 1 tbsp dried dill
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 – 1 tbsp salt
  • 1 tbsp pickle juice (I just pour this straight out of a jar of pickles)

Combine all ingredients and shake to coat cashews.  Try not to inhale them all at once.  🙂

10 thoughts on “Homemade Dill Pickle Cashews

  1. Lindsay says:

    I am very excited to see this recipe!! Question though: I want to make a lot of these to take to a family thing. Do I need to store them in the fridge or bake them or should they be fine to sit out (with the pickle juice)?
    Thanks!

    Like

    • Sarah says:

      You can eat them as soon as you mix everything up, but they will be a little bit wet from the pickle juice. After it dries (either through baking or just air drying – I always just air dry), you won’t notice any wetness.

      Like

    • Sarah says:

      I’ve kept them in a well-sealed tupperware container for a week or two without any problems. I imagine your local temperature and humidity might make a bit of a difference (it’s super dry here), but they never seem to last long enough to find out. 🙂

      Like

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