Dill Pickle Cashews Recipe
If you love tangy dill pickles and crunchy snacks, this Dill Pickle Cashews Recipe is about to become your new favorite savory snack recipe—bright, zesty, and ready in minutes.
I’m 50 now, and I’ll tell you something I’ve learned from decades of feeding kids, friends, neighbors, and whoever wanders through my kitchen: people love a good snack. Especially one that’s a little unexpected. These dill pickle cashews taste like a cross between your favorite crunchy chips and a fancy flavored nut snack from a gourmet shop—except they’re homemade, more affordable, and a whole lot fresher.
This is a simple roasted cashew recipe with a punchy dill pickle seasoning that gives every bite a tangy, herby, salty snap. It’s a healthy savory snack you can feel good about serving at parties, packing in lunchboxes, or nibbling with a glass of wine after a long day. I usually make a double batch for game day, then hide a small jar in the pantry for myself like a squirrel.
If you’ve seen store‑bought dill pickle cashews or other flavored cashew nuts at places like Costco or Trader Joe’s and thought, “Could I make that at home?”—the answer is yes, and it’s easier than you think.
Why You’ll Love This Recipe
- Big dill pickle flavor – Bright, tangy seasoning clings to each cashew, so you get that classic dill pickle taste in every crunchy bite.
- Simple pantry ingredients – Most of the dill pickle seasoning is made from dried herbs and spices you probably already have.
- Quick roasting time – About 10–15 minutes in the oven; you’ll spend more time waiting for them to cool than you will cooking.
- Healthier than chips – Cashews give you protein and healthy fats, so this homemade nut snack is satisfying and a bit more nourishing than a bag of chips.
- Perfect party snack nuts – Great for cocktail hours, tailgates, holiday parties, and charcuterie boards. They always disappear first.
- Easy to customize – Like it spicier? Less salty? More garlicky? This seasoned cashews snack is very easy to tweak.
- Make‑ahead friendly – Stays crunchy for days when stored well, so you can prep before guests arrive.
- Naturally gluten‑free – Made without wheat ingredients (always double‑check your spice labels) so more people can enjoy.
Ingredients
Here’s everything you’ll need for this Dill Pickle Cashews Recipe. I’ll share a few little tips as we go—because after a few test batches, I learned what really makes that flavor pop.
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3 cups (about 1 pound / 454 g) raw, unsalted cashews
- Use whole cashews for the prettiest look, but halves and pieces work if that’s what you have. Just shorten bake time by a couple of minutes.
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2 tablespoons avocado oil or light olive oil
- A neutral oil lets the dill pickle seasoning shine. Extra virgin olive oil is fine, but the flavor will be stronger.
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2 tablespoons white vinegar or apple cider vinegar
- This gives that tangy pickle bite. White vinegar is sharper; apple cider has a gentle sweetness.
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1 tablespoon dill pickle juice (optional but wonderful)
- Straight from the jar of pickles in your fridge. It adds an extra layer of “real pickle” flavor.
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2 tablespoons dried dill weed
- Dried dill is what makes this taste like classic dill pickles. Don’t skimp here; fresh dill doesn’t cling as well.
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1 tablespoon garlic powder
- Garlic is a big part of that pickle profile. Garlic powder coats better than minced garlic.
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2 teaspoons onion powder
- Adds savory depth and helps mimic that “chips seasoning” flavor.
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1½–2 teaspoons fine sea salt
- Start with 1½ teaspoons, then taste and add more if needed once the nuts cool. Different salts vary in strength.
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1½ teaspoons sugar or coconut sugar
- Just enough to balance the acidity and salt. You won’t taste “sweet,” but the flavor feels rounder.
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1 teaspoon ground mustard or dry mustard powder (optional but recommended)
- Gently sharp, like the background note in many pickle brines.
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½–1 teaspoon citric acid or vinegar powder (optional, for extra tang)
- If you really want that mouth‑puckering dill pickle cashews flavor like store‑bought snacks, a pinch of citric acid helps. You can skip it and still have delicious nuts.
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¼–½ teaspoon freshly ground black pepper
- Adds a little warmth and complexity at the end of each bite.
You can also stir in 1–2 teaspoons nutritional yeast if you’d like a “cheesy dill pickle” vibe—it’s surprisingly good and still keeps things dairy‑free.
Directions
You know what? This might look like a lot of ingredients, but once you’ve measured them, it’s basically “stir, roast, cool, snack.”
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Preheat the oven and prep your pan.
Set your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat for easier cleanup and to prevent sticking. -
Mix the wet ingredients.
In a large bowl, whisk together the oil, vinegar, and pickle juice (if using). The acid helps the seasoning stick to the cashews and gives that tangy punch. -
Add the cashews.
Toss the raw cashews into the bowl and stir until every piece looks shiny and lightly coated. Take a moment to scrape the bottom of the bowl—those last drops count. -
Combine the dry seasoning.
In a small bowl or jar, mix the dried dill, garlic powder, onion powder, salt, sugar, ground mustard, citric acid or vinegar powder (if using), and black pepper. Stir until everything looks evenly blended—no big clumps of salt or garlic. -
Season the cashews generously.
Sprinkle the dill pickle seasoning over the wet cashews, stirring as you go. Keep tossing until every cashew has a good dusting of the mixture. It should look a little like “sour cream & onion chip” seasoning, but with more green flecks from the dill. -
Spread on the baking sheet.
Pour the seasoned cashews onto your prepared sheet. Use a spatula or your fingers to spread them into an even, single layer. Crowding leads to steaming, which makes chewy nuts—not what we want. -
Roast until golden and fragrant.
Slide the pan into the oven and bake for 12–16 minutes, stirring once halfway through.- You’re looking for a light golden color and a toasty smell, but not dark brown.
- Cashews go from perfect to burnt pretty fast, so start checking around the 10–12 minute mark.
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Cool completely on the pan.
Remove from the oven and give them one more stir. Let the cashews cool completely on the baking sheet. They’ll crisp up as they cool, and this is when the flavor really settles in. -
Taste and adjust seasoning (optional).
Once cool, taste a few. If you’d like more salt or dill, sprinkle a small pinch over the pan, toss again, and let sit for 5 minutes so the extra seasoning adheres. -
Store and enjoy.
Transfer your tangy cashew nuts to an airtight jar or container. Leave them on the counter for daily snacking, or pack them into small jars or bags for gifts, lunchboxes, or road trips.
Servings & Timing
- Yield: About 3 cups seasoned cashews (roughly 12 servings of ¼ cup each)
- Prep Time: 10 minutes (measuring, mixing, and spreading)
- Cook Time: 12–16 minutes
- Cooling Time: 20–30 minutes
- Total Time: Around 45 minutes, most of it hands‑off while they roast and cool
Variations
Let’s have a little fun—once you master this Dill Pickle Cashews Recipe, you can play around with flavors quite easily.
- Spicy Dill Pickle Cashews – Add ½–1 teaspoon cayenne pepper or crushed red pepper flakes to the seasoning mix.
- Ranch Dill Cashews – Stir in 1–2 tablespoons of ranch seasoning powder plus extra dried dill for a creamy herb twist.
- Smoky Dill Cashews – Add 1 teaspoon smoked paprika and a tiny pinch of chipotle powder for a smoky, tangy snack.
- Cheesy Dill Pickle Cashews – Mix in 2 tablespoons nutritional yeast for a dairy‑free cheesy flavor that pairs beautifully with dill.
- Low‑Sodium Version – Cut the salt in half and lean more on garlic, onion powder, and dill so the flavor still feels bold.
- Mixed Nut Dill Pickle Snack – Use half cashews and half almonds or peanuts; just keep an eye on baking time as peanuts can brown faster.
Storage & Reheating
One of the best parts of this homemade nut snack is how well it keeps—if no one eats them all in one sitting, that is.
- Room temperature: Store in an airtight jar or container at room temp for 7–10 days. Keep them in a cool, dry cupboard away from heat and sunlight.
- Refrigerator: For longer freshness, refrigerate in a sealed container for up to 3 weeks. They’ll stay crunchy and the flavors actually meld a bit more.
- Freezer: Freeze in an airtight bag or container for up to 3 months. Let them sit at room temp for 15–20 minutes before serving.
You really don’t need to reheat them, but if you want to “refresh” slightly older nuts, spread them on a baking sheet and warm in a 275°F (135°C) oven for 5–7 minutes, then cool again. It perks the crunch right back up.
For parties, I like to make these 1–2 days ahead, then store in a jar on the counter. That gives the dill pickle seasoning time to settle and blend, which somehow makes them taste even more “pickle-y.”
Notes
- Don’t skip the cooling step. Warm nuts always feel a bit soft; they crisp up as they cool. I know it’s hard to wait, but the texture is much better once they’re at room temp.
- Citric acid is your secret weapon. If you want that snack‑aisle level tang, a tiny pinch of citric acid (often sold near canning supplies or online) makes a big difference. Use a light hand; a little goes a long way.
- Salt is personal. Different brands of cashews and different salts can change how salty this feels. That’s why I suggest a range and a final taste test after cooling.
- Watch the edges of the pan. The nuts around the edges brown first. When you stir halfway, pull the ones from the edges toward the center and vice versa.
- For kids, tone down the acid. If you’re serving little ones or folks who are sensitive to sour flavors, reduce the vinegar by 1 teaspoon and skip the citric acid. You still get dill pickle cashews, just with a softer tang.
- Batch prep for busy weeks. I like to make two pans on Sunday afternoon, cool them completely, and stash them in separate jars—one for snacks, one for salad toppers. Yes, they’re amazing on salads.
FAQs
Can I use roasted cashews instead of raw?
You can, but reduce the bake time to 6–8 minutes and keep a close eye on them, since they’re already toasted and can burn more quickly.
What if I don’t have pickle juice?
No worries—just use the vinegar and maybe add an extra teaspoon. The dried dill and spices still give a strong dill pickle flavor.
Can I make this recipe oil‑free?
You can try using pickle juice and a light spray of cooking spray instead, but the seasoning won’t cling quite as well, and the texture will be a bit drier.
Is this Dill Pickle Cashews Recipe vegan?
Yes, as written it’s fully plant‑based. Just double‑check your sugar and any added seasoning blends to make sure they’re vegan‑friendly.
How do I keep the cashews from getting soft?
Make sure they’re fully cooled before sealing in a container, and don’t store them while still slightly warm—the trapped steam makes them soggy.
Can I reduce the sugar or leave it out?
You can absolutely skip it, but the flavor will feel a little sharper. If you’re watching sugar, start with ½ teaspoon, taste after cooling, and see what you think.
Are these good for gifting?
Yes! Fill small mason jars or clear treat bags, tie with twine or ribbon, and add a little “Dill Pickle Cashews” label. They make a fun, unexpected hostess or holiday gift.
Can I use this dill pickle seasoning on other things?
Definitely—sprinkle it on popcorn, roasted chickpeas, or even roasted potatoes for another easy savory snack recipe with the same tangy twist.
Conclusion
These Dill Pickle Cashews bring together everything I love in a snack: bold flavor, satisfying crunch, and just enough nutrition to keep me from raiding the cookie jar. They’re simple, zesty, and endlessly snackable—perfect for parties, busy weekdays, or that quiet moment when you finally sit down with a handful and a cold drink.
Give this Dill Pickle Cashews Recipe a try, then come back and tell me how you liked it—or what fun twist you tried. If you enjoy seasoned nuts and healthy savory snacks, you might also enjoy experimenting with other roasted nut recipes and homemade snack mixes; once you start, it’s hard to go back to store‑bought.
Dill Pickle Cashews
Ingredients
- 3 cups raw unsalted cashews about 1 pound / 454 g; whole or halves and pieces
- 2 tablespoons avocado oil or light olive oil or other neutral oil
- 2 tablespoons white vinegar or apple cider vinegar white is sharper; apple cider is slightly sweeter
- 1 tablespoon dill pickle juice optional but recommended; from a jar of pickles
- 2 tablespoons dried dill weed
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 1/2-2 teaspoons fine sea salt start with 1 1/2 teaspoons, adjust to taste after cooling
- 1 1/2 teaspoons sugar or coconut sugar balances acidity; taste is not noticeably sweet
- 1 teaspoon ground mustard or dry mustard powder; optional but recommended
- 1/2-1 teaspoon citric acid or vinegar powder optional; for extra tangy, snack-aisle style flavor
- 1/4-1/2 teaspoon freshly ground black pepper
- 1-2 teaspoons nutritional yeast optional; for a cheesy dill pickle flavor
Instructions
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a large mixing bowl, whisk together the oil, vinegar, and dill pickle juice (if using). The acidity helps the seasoning cling to the cashews and adds tangy flavor.
- Add the raw cashews to the bowl and toss until all the nuts are evenly coated and look shiny. Scrape the bottom of the bowl so no liquid is left behind.
- In a small bowl or jar, combine the dried dill, garlic powder, onion powder, fine sea salt, sugar, ground mustard, citric acid or vinegar powder (if using), black pepper, and nutritional yeast (if using). Stir until the mixture is evenly blended with no clumps.
- Sprinkle the dry seasoning mixture over the wet cashews, tossing as you go. Continue stirring until every cashew is well coated with the dill pickle seasoning.
- Transfer the seasoned cashews to the prepared baking sheet and spread them into an even, single layer. Avoid crowding to prevent steaming and ensure they roast evenly and stay crunchy.
- Roast in the preheated oven for 12–16 minutes, stirring once halfway through baking. Look for a light golden color and a toasty, fragrant smell, but do not let them darken too much. Start checking around 10–12 minutes, as cashews can burn quickly.
- Remove the baking sheet from the oven and stir the cashews once more. Let them cool completely on the pan. They will crisp up as they cool and the flavors will settle.
- Once the cashews are fully cool, taste a few. If desired, sprinkle on a little extra salt or dried dill, toss on the pan, and let sit for about 5 minutes so the additional seasoning adheres.
- Transfer the cooled cashews to an airtight jar or container. Store at room temperature for everyday snacking, or portion into small bags or jars for gifts, lunchboxes, or road trips.
