Spicy Roasted Cashews
These spicy roasted cashews are crunchy, flavorful, and easy to make at home. Loaded with plant-based protein, healthy fats, and fiber, they make a satisfying snack or appetizer. Quick to prepare and simple to store, they’re perfect for everyday munching or adding a spicy twist to party platters.
Equipment
- 1 Medium mixing bowl
- 1 Rimmed baking sheet
- Parchment paper or silicone baking mat
- Measuring Spoons
Ingredients
- 2 cups 260 g raw cashews
- 1 tablespoon olive oil or preferred cooking oil
- 1 teaspoon fine-grain sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon red chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon chaat masala optional
- 1 teaspoon sugar
Instructions
- Preheat the Oven: Begin by setting your oven to 300°F (150°C). Allow it to fully preheat before placing the cashews inside. Preheating ensures even roasting, giving the nuts a perfect golden color without burning the spices. Line a rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup effortless.
- Prepare the Cashews: Take 2 cups of raw cashews and place them in a medium-sized mixing bowl. Using raw, unsalted cashews is essential for this recipe because pre-roasted or salted nuts can affect both the flavor and texture of the finished snack.
- Add the Oil: Drizzle 1 tablespoon of olive oil (or your preferred neutral cooking oil) over the cashews. The oil helps the spices adhere evenly and ensures the nuts roast to a shiny, golden perfection. Use a spatula or your hands to gently coat each cashew in the oil.
- Season the Cashews: Sprinkle the following spices over the oiled cashews: 1 teaspoon fine-grain sea salt for balanced seasoning ¼ teaspoon ground black pepper for mild warmth 1 teaspoon red chili powder for color and moderate heat ¼ teaspoon cayenne pepper for a touch of fiery kick ½ teaspoon chaat masala (optional) for tangy, savory notes 1 teaspoon sugar to enhance the natural flavors and balance the spices After adding the spices, toss the cashews thoroughly, making sure each nut is evenly coated with the flavorful mixture. This step is key to achieving consistent taste in every bite.
- Arrange Cashews for Roasting: Spread the spiced cashews in a single layer on your prepared baking sheet. Avoid overlapping or piling the nuts, as this can prevent even roasting. Each cashew should have enough space around it to toast properly.
- Begin Roasting: Place the baking sheet in the preheated oven and roast the cashews for 10 minutes. Keep an eye on them during this time, as ovens can vary, and the nuts may begin to brown faster than expected.
- Stir the Cashews: After 10 minutes, remove the sheet carefully and stir the cashews. Use a spatula to turn the nuts gently, ensuring the ones on the edges are moved to the center for even roasting. This prevents some nuts from burning while others remain pale.
- Continue Roasting: Return the sheet to the oven and continue baking for another 10–15 minutes, checking frequently after the 10-minute mark. The cashews are ready when they turn a golden brown and release a rich, nutty aroma. Keep in mind that nuts can go from perfectly roasted to burnt very quickly, so close attention is essential.
- Cool the Cashews: Once roasted, remove the baking sheet from the oven and allow the cashews to cool completely in the pan. Cooling is crucial because the nuts will continue to crisp up as they lose heat, and this step ensures they achieve the perfect crunchy texture.
- Serve or Store: After cooling, your spicy roasted cashews are ready to enjoy! Serve them immediately as a snack or appetizer, or transfer them to an airtight container for storage. At room temperature, they remain fresh for up to three weeks. For longer storage, freeze in a freezer-safe container for up to six months.
Notes
- Cashew Selection: Always use raw, unsalted cashews. Pre-roasted or salted cashews can alter the flavor and may roast unevenly. Look for fresh, plump nuts for the best texture.
- Spice Adjustment: The red chili powder and cayenne pepper can be adjusted to your taste. If you prefer milder nuts, reduce cayenne or skip it. For more heat, increase either spice slightly.
- Sweetener Tip: The sugar in this recipe balances the spices and enhances flavor. If you prefer a purely savory snack, you can omit it without compromising the crunch.
- Oil Choice: Olive oil adds a subtle richness, but any neutral oil, like avocado or sunflower, works well. Avoid flavored oils that may overpower the spices.
- Even Roasting: Stirring the cashews halfway through roasting is critical. It ensures every nut browns evenly and develops a crunchy, golden exterior.
