This year of lockdown has really honed my cooking skills. Charcoal-infused Cashews came out perfectly
- Coat 2 packs of cashews in olive oil and salt
- Put in at 180C
- Return to checking emails, reading twitter, and writing code for 90 minutes
- Suddenly remember your cashews
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Variations on the recipe include “begin to notice the faint smell of smoke” and “decide to make another cup of tea and discover your oven on fire”
YMMV
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that sounds like a killer flavour, and perfect method for me! sorry if this is a silly question but where does the charcoal get infused?