Sweet and Spicy Crispy Cashews

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So I looooooooove cashews! I find they are one of the most versatile nuts out there. From cashew cream, to cheese, to smoothies, and the list goes on. You can do so much with them! This sweet and spicy crispy cashew recipe is the perfect healthy snack and I’m so excited to share it with you all because I know you’ll love it.

Taking these super healthy cashews and adding some flavor that makes them sweet and spicy makes them seriously mouth watering. These are great to have on-hand for a healthy snack for you or your family. They’re kid-friendly and really quick to make and have at home for when you’re on-the-go.

Further Food Nutritionist Commentary:

Perfect for on-the-go snacking, these sweet and spicy cashews are satisfying and delicious! Cashews are loaded with monounsaturated fats (aka "heart healthy fats") that have been shown to help reduce risk for heart disease and help fight inflammation. Cashews are also surprisingly high in protein, each serving here provides 13g and will help keep you satisfied until your next meal! These cashews are great alone or added on top of a salad, enjoy!

By Liz Lederman
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Sweet and Spicy Crispy Cashews

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 4

Ingredients

2 cups raw cashews (I used Sunfood Whole Organic Raw Cashews)
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
dash of dried chilies
season to taste
2 tablespoons soy sauce (or coconut aminos or tamari for gluten free)
2 tablespoons maple syrup
juice of half a lime
dash of liquid smoke

Instructions

  1. Preheat your oven to 300F and line a baking sheet with parchment paper.
  2. Into two bowls combine your dry ingredients and your wet ingredients.  Stir them both well.
  3. Add your cashews to the wet bowl and stir till all the cashew nuts are coated.  Let them sit and marry in the mixture for around 10 minutes then remove any excess liquid and transfer cashews to the dry ingredients bowl.  Stir till well coated then transfer cashews to baking sheet.  TIP: do not discard the excess wet mixture that is remaining.  I liked adding some of the liquid to the cooked cashew nuts for extra flavor but that is completely optional.
  4. Cook for 20-25 minutes or until your cashew feel harder to touch and more crispy to taste.  Make sure to stop and flip half way through and keep your eyes on them as they can burn quickly if left unattended.
Preheat your oven to 300F and line a baking sheet with parchment paper. Into two bowls combine your dry ingredients and your wet ingredients.  Stir them both well. Add your cashews to the wet bowl and stir till all the cashew nuts are coated.  Let them sit and marry in the mixture for around 10 minutes then remove any excess liquid and transfer cashews to the dry ingredients bowl.  Stir till well coated then transfer cashews to baking sheet.  TIP: do not discard the excess wet mixture that is remaining.  I liked adding some of the liquid to the cooked cashew nuts for extra flavor but that is completely optional. Cook for 20-25 minutes or until your cashew feel harder to touch and more crispy to taste.  Make sure to stop and flip half way through and keep your eyes on them as they can burn quickly if left unattended.

Nutrition Information

Per Serving: Calories: 369; Total Fat: 24 g; Saturated Fat: 4 g; Monounsaturated Fat: 14 g; Polyunsaturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 469 mg; Potassium: 110 mg; Carbohydrate: 26 g; Fiber: 3 g; Sugar: 12 g; Protein: 13 g

Nutrition Bonus:

Vitamin C: 10%; Vitamin A: 65%; Iron: 22%; Calcium: 6%

Season these cashews a little more with our Daily Turmeric Tonic!

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