Pickle Cashews

6 tsp Tangy Herb and Dill Seasoning
1 Tbsp buttermilk powder
1 tsp Citric Acid Powder
4 Cups raw cashews
1 large egg white, beaten

Preheat oven to 400°F, and line a large baking sheet with parchment paper (or coat pan well with cooking oil).

In a large bowl, toss the cashews in beaten egg white until nuts are evenly coated. Add Tangy Herb and Dill, buttermilk powder, and citric acid powder to the bowl, and continue to toss until the spice coating ingredients are evenly distributed.

Spread the spiced cashews out in a single layer on the prepared baking sheet.

Bake cashews for 6-8 minutes, stirring every 2 minutes, or until cashews are just beginning to brown. Cashews will burn quickly, so stay close by the oven and don’t forget to toss frequently!

Remove baking sheet from oven and allow cashews to cool completely before transferring to an air-tight container.