Emerald Cashews Sea Salt Pepper, 5 Ounce, 6 Per Case

Everyday snacking: Grab a bag for a crunchy savory snack between meals.
Trail mix: Mix with other nuts, dried fruit, and chocolate for a custom blend.
Salad topper: Sprinkle over greens for a salty crunchy contrast.
Charcuterie board: Add alongside cured meats and cheeses for a nutty accent.
Office pantry: Stock single bags at the desk for a quick afternoon pick-me-up.

Who Would Benefit

• Health-conscious snackers looking for a protein-rich option with 5 g of protein per serving
• Shoppers who prefer non-GMO and gluten-free snacks
• Kosher-certified product seekers with OU Kosher verification
• Anyone who enjoys savory, seasoned nuts instead of sweet snack varieties
• Businesses stocking vending machines, convenience stores, or supermarkets with a 6-pack case

Product Highlights

• Seasoned with real sea salt and pepper for a bold savory flavor
• Non-GMO Project verified with no artificial flavors, colors, or preservatives
• Gluten free and OU Kosher certified
• 5 g of protein per serving
• Ready to eat, no preparation needed
• 5 oz (141.75 g) per bag, 6 bags per case

Yummy Recipes

Sea Salt Pepper Cashew Stir-Fry with Broccoli

Ingredients:

• 1 bag (5 oz) Emerald Cashews Sea Salt Pepper, roughly chopped
• 1 large head broccoli, cut into florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 2 cups cooked rice, for serving

Instructions:

1. Heat sesame oil in a large wok or skillet over medium-high heat.
2. Add garlic and stir for 30 seconds until fragrant.
3. Add broccoli florets and red bell pepper. Stir-fry for 4 to 5 minutes until tender-crisp.
4. Add soy sauce and rice vinegar. Toss to coat evenly.
5. Remove from heat and fold in the chopped Emerald Cashews Sea Salt Pepper.
6. Serve over cooked rice.

Time: Prep 10 minutes, cook 8 minutes.

Cashew-Crusted Baked Salmon

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 bag (5 oz) Emerald Cashews Sea Salt Pepper, finely ground
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 lemon, sliced
• Fresh dill, for garnish

Instructions:

1. Preheat oven to 400 F and line a baking sheet with parchment paper.
2. Brush salmon fillets with olive oil, then coat the top with Dijon mustard.
3. Press the finely ground Emerald Cashews Sea Salt Pepper onto the mustard side to form a crust.
4. Bake for 12 to 15 minutes until salmon reaches an internal temperature of 145 F.
5. Top with lemon slices and fresh dill before serving.

Time: Prep 5 minutes, cook 15 minutes. Safe internal temperature: 145 F.