I have to admit this post was inspired by a facebook ad from a company selling sriracha cashews. I wanted some but I knew that it would probably be pretty easy to make my own, and I was right. I found this recipe at an amazing blog by fellow (though far more accomplished!) designer / food enthusiast Jennifer Chong. These honey and sriracha cashews have a nice subtle sweet and spicy roasted taste without overpowering the natural buttery goodness of the cashew.
I would recommend using parchment paper to line your baking sheet because the honey mixture hardens up when it cools and it might be a pain to clean.
I was expecting this recipe to be a little bit hotter, but it is totally possible that my heat tolerance is on the rise because I tend to use sriracha and other spicy ingredients quite a bit. I was coaxed into trying something called a “prairie fire” at the bar the other night, which a shot that consists of part sriracha or tabasco and part tequilla. I didn’t think it was too bad, although not something I plan on ordering on a regular basis!
A tablespoon of sriracha is a good start and if you have a low or high heat tolerance you can adjust that amount accordingly.
honey & sriracha roasted cashews
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
- 2 cups whole cashews
- 1/4 cup honey
- 1 tablespoon olive oil
- 1 tablespoon sriracha
- 1/4 teaspoon minced ginger
|1.||Preheat oven to 350°f|
|2.||Mix together honey, sriracha, oil and ginger well. Add cashews and mix until well combined. Spread them out on a baking sheet lined with parchment paper.|
|3.||Bake cashews in preheated oven for 6 minutes, then take them out and stir them around. Bake for another 6-8 minutes until they reach your desired color. Let them cool (about 10 minutes) before eating.|