An il Fustino recipe

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Author: Jody Kirkley

We love vinegar and sea salt potato chips. We also like cashews so we tried to combine both. We think it turned out pretty well.

Serves: 8

Sweet and Sour Cashews


1 cup, raw cashews
1/4 cup, il Fustino Head Ancho vinegar
1/4 cup, il Fustino Kaffir Lime Vinegar
1 tablespoon, il Fustino Arbequina EVOO - or equivalent
1 teaspoon, sea salt


  1. Heat oven to 400 degrees.
  2. In a pot, combine all ingredients and over medium heat bring to a boil.
  3. Remove from heat and let rest for 10 minutes.
  4. Remove cashews with a slotted spoon and place in a single layer on a cookie sheet covered with non-stick foil.
  5. Bake for 10 minutes turning once.
  6. Let cool.
  7. Cashews can be kept in a covered container for a week.

It is probably not a good idea to double this recipe. If you want more you should do it in several batches.