RecipeSweet & Spicy Coconut Cashews

Nutrition Facts
Amount per Serving
  • Calories: 220
  • Protein: 5 g
  • Total Fat: 16 g
    • Unsaturated Fat: 12 g
    • Saturated Fat: 4 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 15 g
  • Dietary Fiber: 2 g
  • Total Sugar: 8 g
    • Natural Sugar: 3 g
    • Added Sugar: 5 g
  • Sodium: 370 mg

It’s hard to improve upon the buttery, crunchy delight of roasted cashews, but this recipe kicks it up a notch, infusing them with flavors that bring the fulfillment of homemade goodness right to your tastebuds. Tossing the nuts in honey or maple syrup (equally yummy!), coconut, cinnamon and cayenne creates an extra-special treat, and the scattered crystallized pieces that form on the sheet while they’re roasting in the oven are pure magic. (Tip: Snatch some for yourself before adding to them to the serving bowl!)

These Sweet and Spicy Coconut Cashews are just the ticket. They make the perfect gift, wrapped in a jar with a ribbon, to share with loved ones. They’re also a terrific addition to any party spread, and let’s not forget those solo TV-watching nights – sometimes, we all deserve a little extra nutty indulgence.

Recipe Note: You can use either honey or maple syrup in this recipe—both yield delicious results. Honey tends to produce a softer, stickier coating on the nuts, while maple syrup results in a drier, crunchier texture. My taste testers are consistently divided in their preferences!

  • Prep time
  • Total Time
This recipe makes 4 cups (¼ cup per serving)
Ingredients:
  • • 4 cups raw cashews
  • • 2 tablespoons avocado oil or olive oil
  • • ¼ cup honey or maple syrup
  • • ½ cup flaked/grated sweetened coconut
  • • 1 tablespoon kosher salt, divided
  • • 1 teaspoon ground cinnamon
  • • ½ teaspoon of cayenne pepper
Preparation:

Preheat oven to 350˚. Mist a baking sheet with oil spray and set aside.

In a mixing bowl, add the raw cashews and oil and toss to coat. Then mix in the honey or maple syrup, shredded coconut, 1½ teaspoons salt, cinnamon and cayenne.  Toss well to ensure the nuts are evenly coated with mixture.

Lay the nuts on the prepared baking sheet in a single layer. Toss in any honey or maple syrup clumps left in the mixing bowl and distribute them as best you can. Roast in oven for about 5 minutes, then toss the nuts and rotate the pan (the topping will now be all melty and you’ll be able to distribute it throughout the nuts as you mix them around). After tossing, cook for another 6 to 8 minutes, or until the cashews become golden brown.  Mine tend to be perfect at the 8-minute mark, for a total of 13 minutes in the oven. Be sure to keep an eye on the oven during the last few minutes because they can go from perfectly golden to burnt in record time.

After removing the nuts from oven, place on the countertop and gently toss with wooden spoon or spatula to scatter any clumps that may have formed. Sprinkle the remaining salt (1½ teaspoons) evenly over the top. Taste a few and if you’d like more heat, sprinkle a dash more cayenne over the top. Go easy as cayenne is potent. Allow the nuts to slightly cool; they’ll continue to harden and crunch up as they sit. The crystallized pieces are super delicious, so be sure to add them to your serving bowl.

You can serve warm or room temperature—they’re SO. DARN. GOOD.

Store leftovers in a sealed container for up to a week or two (on the counter or in the fridge), or freeze for two to three months.

Watch this!

 

Try my Cinnamon-Sugar Pumpkin Seeds.