Spicy, Crunchy Roasted Cashews

Good morning! I have a delicious recipe for you all that is perfect for summer! I have been craving salads recently which is so unusual for me.  But not just any salad—salads piled high with all the toppings.  I am pretty sure my salads are about 75% toppings most often!

I created these spicy, crunch roasted cashews to serve a top my thai chicken chop salad—recipe coming tomorrow so stay tuned! They totally make the salad so I highly recommend making them now, maybe even a double batch!

Now, I totally need some more inspiration for summer salad recipes or just any summer recipe to create for you all, so do me a favor and leave your requests in the comments below!

Spicy, Crunchy Roasted Cashews


  • Preheat your oven to 325 degrees F and line a baking sheet with parchment paper.
  • Add all ingredients to a bowl and mix together so that the cashews are completely coated.
  • Spread the nuts out in a thin layer on the parchment paper, making sure to drizzle on any excess sauce from the bowl (thats the best part!).
  • Bake for 20-25 minutes or until golden brown.*
  • Remove from the oven and allow to cool for 20 minutes before breaking into small chunks.
  • Serve as a topping to any salad or as an appetizer or snack! Store extras in a glass container in the refrigerator.

*Nuts can burn easily so I recommend watching them at the end. If you are using cashew pieces your cooking time will be closer to 18-22 minutes.

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  1. Joy

    August 24th, 2016 at 11:28 am

    I’m wondering…..do you soak your raw nuts prior to eating?