HOW ARE CASHEW NUTS PROCESSED?
At the factory, the cashew kernels are roasted at 325 degrees Fahrenheit in hot roasting oil for between 5 and 12 minutes. This softens the kernel and gives it a buttery taste. No two batches of cashews roast the same, so it requires skill and careful watching of the exact moment when the nut starts to turn an ivory color. Only by roasting in small batches can we get the perfect roast on each nut. As the nut starts to go from the white stage to a light ivory color, the nut is removed, the kernels drained and let to cool on stainless steel tables that hold 250 pounds. As they cool, they become crunchy and sweet, and they slowly turn a rich light brown color. At this stage, salt is added to the nuts while they are still warm to get the maximum rich taste. Some of the roasted nuts are set aside for unsalted uses. Purchasing/Roasting Houses receive cashews from many countries and each lot is different. The Brazilian cashew is the largest, softest and whitest cashew. Some find them sweeter
