Spicy Cashew Recipe

Prep

Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper or a silicone mat. Zest half a lime and then cut it in half and juice one half; reserve zest and juice separately.

Make the spice glaze

In a small bowl combine the oil, melted butter, brown sugar, soy sauce, and hot chili paste. Whisk until the sugar begins to dissolve. Add smoked paprika, ground cumin, ground coriander, garlic powder, onion powder, kosher salt, black pepper, and crushed red pepper flakes. Stir to form a glossy, slightly thickened glaze. Taste and adjust heat (add more chili paste or red pepper flakes for more spice) or salt as needed.

Toss cashews

Place the cashews in a medium bowl. Pour the spice glaze over the cashews and toss with a spatula or spoon until all nuts are evenly coated. If the glaze seems too wet, let the coated nuts sit 2–3 minutes so sugar can slightly tack up and adhere better.

Bake to roast and set

Spread the coated cashews in an even single layer on the prepared baking sheet. Bake in the preheated oven for 12 minutes, then remove the pan and stir the nuts with a spatula to promote even browning. Return to the oven and bake another 6–8 minutes until the nuts are golden, the glaze is bubbly and starting to set, and the cashews smell toasted. Total bake time typically 18–20 minutes; watch closely toward the end to prevent burning.

Finish and season

Remove the pan from the oven and immediately sprinkle the lime zest and lime juice evenly over the hot nuts, then quickly toss to coat. While still warm, scatter the toasted sesame seeds and chopped cilantro (if using) and toss once more. If you prefer a crunchier, dryer finish: return the pan to the oven for 2–3 minutes to bake off remaining tackiness, then cool.

Cool and store

Spread the cashews on a clean sheet of parchment to cool completely in a single layer. As they cool the glaze will firm up. Once cooled to room temperature, transfer to an airtight container. Store at room temperature for up to 2 weeks or refrigerate for up to 1 month. Bring to room temperature before serving if chilled.

Serving suggestion

Serve the spicy cashews as a snack, cocktail garnish, or as part of a bowl of mixed nuts. Great alongside beer, cocktails, or as a crunchy topping for salads and grain bowls.