Virginia Jumbo Cashew

Jumbo cashews are the largest size grade of the kernel. In this category that usually means whole, plump pieces with the familiar curved shape, rather than the broken pieces and splits found in cheaper mixes. Expect a mild, buttery sweetness, a creamy interior, and a firm but yielding crunch that gives way quickly instead of staying hard. The pack carries the VIRGINIA name, but no roast level, salt level or origin is listed here, so check the label for those details. Cashews taste best at room temperature, where their natural oils make them richer and rounder. Serve them in a small bowl rather than straight from the bag, so the nuts don't pick up the chill or damp of a fridge or a cold bar. The larger kernels also hold up well to light toasting. Ten minutes in a low oven refreshes the aroma, but skip this if the pack is already roasted. Once opened, keep them in an airtight container, because the high fat content means they pick up stale or off flavors from air and nearby foods. As a bar snack, jumbo cashews suit drinks that need a mild, creamy partner rather than a sharp one. A crisp lager or pilsner clears the palate between handfuls. An amber ale or a malty brown ale echoes the nut's toasted sweetness. Among spirits, a lightly oaked bourbon, an aged rum or a smooth blended Scotch shows off the buttery side, and a dry sherry such as fino or amontillado gives a salty-nutty match. Serve beer in a pint or pilsner glass, spirits neat in a tulip glass or small tumbler, and sherry in a copita or small white wine glass. In the kitchen, whole jumbo cashews add body to stir-fries and curries, and they blend into a thick cream for sauces. Chopped and tossed over rice, salads or roasted vegetables, they add crunch without taking over the dish.