Is there a way to make cashews more crispy when they are soft

Cashew nuts can be softened and restored to a crispy texture through methods such as baking or frying. Cashew nuts that have been softened by moisture are mainly caused by high humidity or poor sealing in the storage environment. High temperature treatment can effectively remove moisture.

Spread the softened cashews flat on a baking tray and bake at around 150 degrees Celsius for 5-8 minutes, flipping halfway to ensure even heating. This method can avoid high-temperature burning and evaporate internal moisture. Using an air fryer yields better results. Heating at 180 degrees for 3-5 minutes can restore crispness, and cashews with low oil content are more suitable for this method. Deep frying requires controlling the oil temperature below 160 degrees Celsius. Quickly fry for 30 seconds and then remove and drain the oil. High temperatures can cause the surface of cashews to quickly harden and lock in internal moisture, which in turn affects the taste. If cashews have developed a rancid or moldy taste, they are not edible. The aflatoxin produced by mold is resistant to high temperatures and cannot be decomposed by ordinary cooking. Softened cashews are prone to accelerated rancidity when in contact with oil. It is recommended to pack and seal them before freezing for storage, which can maintain their crispness for about 3 months. The recommended daily intake is 15-20 grams, as excessive intake may cause gastrointestinal discomfort. Eating yogurt or fruits in combination can balance oil intake, and those with weaker gastrointestinal function should reduce their intake of fried foods.