Description
Sriracha Honey Roasted Cashews make the perfect snack food. They are slightly spicy, with plenty of sweet, sticky, caramelized honey. This is a really easy recipe to make with only 7 ingredients!
Ingredients
Units
Scale
- 2 cups raw, unsalted cashews
- 1 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1 to 2 tablespoons sriracha *
- 2 to 3 tablespoons honey
- Extra salt for sprinkling on at the end
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a medium-sized baking sheet with parchment paper or a silpat mat.
- Roast the cashews for 5 minutes. Remove and allow to cool slightly.
- In a medium-sized bowl mix the spices, sriracha, and honey together. I suggest adding in less sriracha and giving the sauce a taste to determine if you want to add more.
- Add the cashews to the sauce and stir until they are well coated. Transfer the cashews to the baking sheet. Spread them out in a fairly even layer. Roast for 10 to 15 minutes, stirring the nuts every 5 minutes. The liquid should mostly be cooked down; the honey on the nuts should be slightly caramelized.
- Sprinkle the nuts with a little salt. Allow them to cool for 10 minutes before handling. Once they are cool enough to touch break the big clumps apart. I like to leave some clusters of nuts.
- Serve once they are completely cooled.
- Store them in an airtight container at room temperature for up to 2 to 3 weeks. They may last longer.
Notes
*I would rate these nuts to be mild to medium spicy with a gentle build of heat as you eat them.
I used the 2 tablespoons sriracha and 3 tablespoons honey, which I thought gave the nuts a nice balance. If you want to tone down the spice level I would try reducing the sauce mixture to 1 tablespoon sriracha and 2 tablespoons honey. You could reduce the sriracha even more, but you will need to add more honey to make up for the lack of volume. Therefore you will end up with a sweeter nut, which will still be delicious.
