How to Store Cashews So They Stay Crisp for Months

The enemy is not time, it is moisture and warmth. A cashew that has picked up humidity loses its snap while tasting perfectly fine, which is why staleness usually goes unnoticed until the last handful.

Reseal the pouch properly each time and keep it out of direct sun. A cupboard away from the hob does more good than a fridge — and salted flavours in particular do not want refrigerating, because condensation draws the salt off the kernel.

Unopened and sealed, a pouch holds for months. Opened, treat it as something to finish rather than store.