Spicy Honey-Roasted Cashews – a delicious recipe with cumin, garlic powder, chili powder, freshly-ground black pepper, allspice, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and spread the nuts out in an even layer. Place the nuts in the oven and toast for about 5-7 minutes, until fragrant. Remove immediately and allow to cool slightly. Increase the oven temperature to 375 degrees F.
2
In a small bowl, whisk together the cumin, garlic powder, chili powder, black pepper, allspice, and cayenne pepper. In a medium bowl, whisk together the honey and vegetable oil. Add the spices to the honey mixture and whisk well to combine. Add the cashews, and toss well to coat.
3
Spread the coated nuts into a single layer on the parchment-lined baking sheet. Bake for 10-15 minutes, removing from the oven every 5 minutes to stir and check on them (nuts burn easily!). Remove from the oven and allow to cool. Store in an airtight container.
81
kcal
Calories
4
g
Fat
13
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 teaspoon cumin, Heaping 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder, 1/4 teaspoon freshly-ground black pepper, and more.
Yes, Spicy Honey-Roasted Cashews falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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