honey & sriracha roasted cashews

Honey & Sriracha Roasted Cashews

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.

honey & sriracha roasted cashews

honey & sriracha roasted cashews

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.

honey & sriracha roasted cashews

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

honey & sriracha roasted cashews

Serves 3-5
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes

Ingredients

  • 2 cups whole cashews
  • 1/4 cup honey
  • 1 tablespoon olive oil
  • 1 tablespoon sriracha
  • 1/4 teaspoon minced ginger

Directions

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.

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