Emerald Cashews Whole Roasted And Salted, 5 Ounce, 6 Per Case

Snack time: Reach for a convenient grab and go protein snack between meals.
Office pantry: Stock resealable bags that keep cashews fresh in shared workspaces.
Trail packing: Toss a 5-ounce bag into your backpack for portable trail fuel.
Meal topping: Sprinkle roasted cashews over salads, grain bowls, or stir-fries for crunch and protein.
Healthy lunchbox: Include a resealable pack as a filling side snack for kids and adults.

Who Would Benefit

• Busy professionals who need a quick protein snack between meetings
• Health-conscious shoppers seeking gluten-free, non-GMO, kosher-certified options
• Office managers and breakroom stockers who need bulk snack supplies
• Outdoor enthusiasts who want portable, calorie-dense trail food
• Parents looking for a wholesome, on-the-go snack for school lunches

Product Highlights

• Whole roasted and salted cashews in resealable 5-ounce bags for freshness
• 5g protein per serving with 160 calories, 0g trans fat, and 0mg cholesterol
• Gluten free, Non-GMO Project verified, and OU Kosher certified
• No artificial flavors, colors, or preservatives
• Case includes 6 resealable 5-ounce packs (141.75g each)

Yummy Recipes

Cashew Crusted Salmon

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 cup Emerald Whole Roasted And Salted Cashews, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1/4 cup panko breadcrumbs
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees Fahrenheit. Pat salmon fillets dry and season with salt and pepper.
2. Mix chopped cashews, panko breadcrumbs, minced garlic, and olive oil in a small bowl.
3. Spread Dijon mustard evenly over the top of each salmon fillet, then press the cashew-crumb mixture onto the mustard-coated side.
4. Place fillets crust-side up on a parchment-lined baking sheet and bake for 12 to 14 minutes until the crust is golden and the internal temperature reaches 145 degrees Fahrenheit.

Time: Prep 10 minutes, Cook 14 minutes. Safe internal temperature for salmon: 145 degrees Fahrenheit.

Sweet Chili Cashew Chicken Stir-Fry

Ingredients:

• 1 pound boneless skinless chicken breast, cut into strips
• 2 cups Emerald Whole Roasted And Salted Cashews
• 3 tablespoons vegetable oil, divided
• 1/2 cup sweet chili sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 cups cooked jasmine rice, for serving

Instructions:

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until golden and no longer pink, about 5 to 6 minutes. Set aside.
2. In the same skillet, add 1 more tablespoon oil, then saute garlic and ginger for 30 seconds until fragrant.
3. Add sliced bell pepper and broccoli florets, stir-frying for 2 to 3 minutes until tender-crisp.
4. Return chicken to the skillet. Add sweet chili sauce, soy sauce, and honey. Toss to coat everything evenly.
5. Stir in the roasted cashews and cook for another minute until warmed through. Serve over jasmine rice.

Time: Prep 10 minutes, Cook 15 minutes. Safe internal temperature for chicken: 165 degrees Fahrenheit.