These spicy roasted cashews transform humble raw nuts into an irresistible snack. With a savory-sweet glaze and a building heat, they’re dangerously moreish and perfect for parties or gifts. The process is simple, but the result is a crunchy, glossy treat that fills your kitchen with an incredible aroma.
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Why You’ll Love This Spicy Roasted Cashews
- Incredibly moreish: Savory, sweet, and spicy flavors make it hard to stop at one handful.
- Deceptively simple: Just a few pantry staples and mostly hands-off roasting time.
- Wonderfully versatile: Perfect alone or to elevate salads, cheese boards, and more.
- Fantastic homemade gift: Jarred with a ribbon, they make a heartfelt, impressive present.
Ingredients & Tools
- 450 g raw whole cashews
- 2 tbsp olive oil or melted coconut oil
- 2 tbsp maple syrup or honey
- 1 tsp smoked paprika
- 1/2 – 1 tsp cayenne pepper (adjust to your heat preference)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sea salt, plus more for finishing
- 1/4 tsp black pepper, freshly ground
Tools: A large mixing bowl, a rimmed baking sheet, and parchment paper.
Notes: Use fresh, raw cashews without added oil or salt. The maple syrup helps create a glossy, crackly coating.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 6 g |
| Fat: | 16 g |
| Carbs: | 12 g |
| Fiber: | 1 g |
Serves: 8 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Raw is best. Using raw, unsalted cashews is non-negotiable for the best result. Pre-roasted or salted nuts will burn quickly and throw the seasoning balance completely off. You want a blank canvas to build flavor upon.
- Embrace the cayenne gradient. The 1/2 to 1 tsp range for cayenne is your friend. If you’re serving a crowd with mixed heat tolerance, start with 1/2 tsp for a gentle warmth. Spice lovers can go for the full teaspoon for a proper kick that lingers pleasantly.
- Don’t skip the sweet element. The maple syrup (or honey) does more than add a hint of sweetness. It caramelizes in the oven, creating that irresistible glossy finish and helping the spice mixture stick to every single cashew, ensuring maximum flavor in every bite.
- Parchment paper is your insurance policy. Lining your baking sheet isn’t just for easy cleanup. It prevents the sugary glaze from sticking and burning onto the pan, which can create a bitter, smoky flavor you definitely don’t want.
How to Make Spicy Roasted Cashews
Step 1: First, preheat your oven to 175°C. This is a slightly lower temperature than you might use for other roasted nuts, and that’s intentional—it allows the cashews to toast evenly and deeply without the sugar in the glaze burning. While the oven heats up, line your rimmed baking sheet with parchment paper. This little step saves so much scrubbing later.
Step 2: In a large mixing bowl, combine the olive oil and maple syrup. Whisk them together until they’re fully emulsified; you’ll notice the mixture thicken slightly and become one cohesive liquid. This is the base of your flavor glue. Now, add all your spices: the smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper. Whisk again until you have a beautifully red, fragrant, and smooth paste.
Step 3: Add all the raw cashews to the bowl. Now, using a spatula or a large spoon, fold and stir the cashews gently but thoroughly. You want to be patient here, making sure every single nut is coated in that glossy, spicy mixture. No pale cashews left behind! The bowl should be nearly clean when you’re done.
Step 4: Pour the coated cashews onto your prepared baking sheet and spread them out into a single, even layer. This is crucial for even cooking. If the nuts are piled on top of each other, they’ll steam rather than roast, and you’ll miss out on that essential crunchy texture. A little space goes a long way.
Step 5: Place the baking sheet in the preheated oven and roast for 12 to 15 minutes. You’ll want to check at the 10-minute mark. The cashews are done when they’ve darkened slightly and your kitchen smells incredible. Be careful not to overbake them, as the sugars can go from caramelized to burnt surprisingly quickly. They will continue to crisp up as they cool.
Step 6: This is the hardest part: let them cool completely on the baking sheet! I know it’s tempting to dive right in, but this cooling time is when the magic happens. The glaze hardens, creating that signature snappy, crunchy shell. Once they’re at room temperature, give them a taste and sprinkle with a tiny extra pinch of flaky sea salt to make all the flavors pop.
Storage & Freshness Guide
- Fridge: Not recommended; humidity can make them lose their snap.
- Freezer: Store in an airtight container up to 3 months; thaw at room temperature.
- Reviving: If less crisp, warm in a low oven for 5 minutes to restore crunch.
Serving Suggestions
Complementary Dishes
- A sophisticated cheese board — The creamy, rich fat of cheeses like brie or aged cheddar provides a perfect, cooling contrast to the spicy, crunchy nuts.
- A simple green salad — Tossing a handful of these cashews into a salad with a bright vinaigrette adds texture, protein, and a wonderful spicy surprise.
- Curries or stir-fries — Use them as a garnish to add a final, crunchy textural element and a boost of flavor that store-bought nuts just can’t deliver.
Drinks
- A crisp, hoppy IPA — The bitterness of the beer cuts beautifully through the richness of the nuts and complements the spicy heat, creating a truly refreshing combination.
- A chilled glass of dry rosé — The bright, fruity, and slightly acidic notes in the wine act as a palate cleanser, resetting your taste buds for the next delicious handful.
- A classic Gin & Tonic — The botanical notes from the gin and the quinine bitterness from the tonic are a fantastic, sophisticated partner for the savory-spice profile.
Something Sweet
- Dark chocolate-covered orange segments — The deep, bitter chocolate and bright citrus fruit provide a sweet, elegant finish that contrasts and complements the savory spice of the nuts perfectly.
- A simple bowl of vanilla ice cream — The cold, creamy sweetness is the ultimate soothing counterpoint to the lingering heat, creating a perfect balance on the palate.
- Chewy ginger molasses cookies — The warm spices in the cookies echo the flavors in the cashews, making for a cohesive and deeply satisfying flavor journey.
Top Mistakes to Avoid
- Using a too-hot oven. Roasting at a high temperature will cause the sugar in the maple syrup to burn before the cashews have a chance to toast properly, giving you bitter, blackened nuts. Low and slow is the way to go.
- Stirring the nuts while they’re hot. I’ve messed this up before too… if you break up the clumps while the glaze is still warm and molten, you’ll lose that beautiful, crackly shell and end up with a sticky mess instead of individual crunchy nuts.
- Overcrowding the baking sheet. If the cashews are
Spicy Roasted Cashews
Make irresistible Spicy Roasted Cashews with this easy recipe. A savory-sweet, crunchy snack perfect for parties or gifts. Get the simple steps now!
Ingredients
For the Ingredients
-
450 g raw whole cashews
-
2 tbsp olive oil or melted coconut oil
-
2 tbsp maple syrup or honey
-
1 tsp smoked paprika
-
1/2 - 1 tsp cayenne pepper (adjust to your heat preference)
-
1 tsp garlic powder
-
1/2 tsp onion powder
-
1 tsp sea salt (plus more for finishing)
-
1/4 tsp black pepper (freshly ground)
Instructions
-
First, preheat your oven to 175°C. This is a slightly lower temperature than you might use for other roasted nuts, and that’s intentional—it allows the cashews to toast evenly and deeply without the sugar in the glaze burning. While the oven heats up, line your rimmed baking sheet with parchment paper. This little step saves so much scrubbing later.01
-
In a large mixing bowl, combine the olive oil and maple syrup. Whisk them together until they’re fully emulsified; you’ll notice the mixture thicken slightly and become one cohesive liquid. This is the base of your flavor glue. Now, add all your spices: the smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper. Whisk again until you have a beautifully red, fragrant, and smooth paste.02
-
Add all the raw cashews to the bowl. Now, using a spatula or a large spoon, fold and stir the cashews gently but thoroughly. You want to be patient here, making sure every single nut is coated in that glossy, spicy mixture. No pale cashews left behind! The bowl should be nearly clean when you’re done.03
-
Pour the coated cashews onto your prepared baking sheet and spread them out into a single, even layer. This is crucial for even cooking. If the nuts are piled on top of each other, they’ll steam rather than roast, and you’ll miss out on that essential crunchy texture. A little space goes a long way.04
-
Place the baking sheet in the preheated oven and roast for 12 to 15 minutes. You’ll want to check at the 10-minute mark. The cashews are done when they’ve darkened slightly and your kitchen smells incredible. Be careful not to overbake them, as the sugars can go from caramelized to burnt surprisingly quickly. They will continue to crisp up as they cool.05
-
This is the hardest part: let them cool completely on the baking sheet! I know it’s tempting to dive right in, but this cooling time is when the magic happens. The glaze hardens, creating that signature snappy, crunchy shell. Once they’re at room temperature, give them a taste and sprinkle with a tiny extra pinch of flaky sea salt to make all the flavors pop.06
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