The Cashew nuts are in a leathery very tough shell filled with a toxic acid causing pain and blistering of the skin when in contact with skin - even worst when people would do the childish method of biting / cracking the nut!
A carefully opened a shell with a knife to have a look at the interior or the Cashew nut-shell. The Cashew nut was surrounded by an oily liquid almost 1 mm. The Cashew nutshell is hard to crack and it is clear that nut removal without getting burnt by the acid is only for professionals skilled and experienced in handling Cashew nuts safely.
Cashew nuts then are prepared for the edible market - usually by a heat process that evaporates the acid component of the oily liquid. Here in the Philippines usually Cashew ( Casoy ) are fried - either natural, salty or sweet in brown sugar - all 3 variations are delicious. I prefer the sweet variation.
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