No dust-on flavouring: how we make our spicy cashews
Most flavoured nuts get their taste from a powder. Ours doesn't. Every batch of The Nuts is built from fresh ingredients, fried and tossed by hand in small batches in Hertfordshire. Here's how.
1. Red onions, sliced and fried
We start with red onions, sliced and fried until golden and crisp. They bring a deep, sweet savouriness that you just can't get from onion powder.
2. Fresh curry leaves, fried until crisp
Curry leaves go into hot oil and crackle for a few seconds until they're crisp and fragrant. They're one of the things people notice first – that warm, slightly citrusy aroma when you open the tin.
3. Garlic and green chillies, prepped fresh
Whole garlic cloves and freshly chopped green chillies, prepped for every batch. This is where the heat and the punch come from.
4. Whole cashews
We use mostly whole cashews – they're creamier, crunchier and hold the flavour better than broken pieces.
5. Tossed by hand
Everything comes together in a big bowl and gets tossed by hand with a hit of chilli, so every cashew gets its share of the good stuff. Then it's packed fresh into our tins and pouches.
Small batches, on purpose
Making it this way takes longer and means we sometimes sell out. We're fine with that – it's the only way to get the flavour right every time.
Try them
Allergens: contains cashews (tree nuts). May contain peanuts.