Lemon Pepper Cashews
Lemon Pepper Cashews combine raw cashews, olive oil, lemon zest, and cracked black pepper; air fry at 300°F for 10 minutes until golden and fragrant.
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Method
- 1
Toss cashews with olive oil until coated.
- 2
Air fry at 300°F for 8-10 minutes, shaking every 3 minutes, until golden and fragrant.
- 3
Immediately toss hot cashews with lemon zest, pepper, salt, and garlic powder.
- 4
Spread on parchment to cool. They crisp up more as they cool.
- 5
Store in an airtight container for up to 2 weeks.
Pro tip. Add the lemon zest after cooking — heat destroys the bright citrus flavor. Low temperature prevents burning; cashews have high fat content and go from golden to burnt fast.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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