Elevate your snacking game with these Sriracha Honey Roasted Cashews, a perfect blend of sweet, spicy, and nutty flavors.
Packed with plant-based protein, heart-healthy fats, and fiber, they make a guilt-free treat.
Quick to prepare and easy to store, this recipe is ideal for everyday snacking, meal prep, or adding a flavorful crunch to salads and breakfast bowls.
Sriracha Honey Roasted Cashews
Equipment
- 1 Medium baking sheet
- Parchment paper or Silpat mat
- 1 medium mixing bowl
- Measuring cups and spoons
- Spatula or Wooden Spoon
Ingredients
- 2 cups raw unsalted cashews
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- 1 –2 tablespoons sriracha
- 2 –3 tablespoons honey
- Extra salt for sprinkling
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C). This temperature ensures the cashews roast evenly and develop a light golden color without burning. Line a medium-sized baking sheet with parchment paper or a Silpat mat to prevent sticking and make cleanup effortless. Proper preparation at this stage will help your cashews roast perfectly and stay evenly coated later.
- Initial Cashew Roast: Place 2 cups of raw, unsalted cashews on the prepared baking sheet in a single layer. Roast them in the preheated oven for 5 minutes.This step lightly toasts the nuts, enhancing their natural flavor and creating a firmer texture that will hold up well when coated with the sticky honey-sriracha mixture. Remove the cashews from the oven and let them cool slightly for 2–3 minutes; this prevents the hot nuts from reacting too strongly when mixed with the sauce.
- Prepare the Spice-Honey Sriracha Mixture: While the cashews cool, take a medium mixing bowl and combine the spices: 1 teaspoon fine sea salt, ½ teaspoon cinnamon, ½ teaspoon cumin, and ¼ teaspoon paprika.Add 1–2 tablespoons sriracha depending on your preferred heat level. Start with less, taste, and adjust as needed. Then, stir in 2–3 tablespoons honey.Mix thoroughly until all ingredients are fully incorporated, creating a smooth, sticky, aromatic sauce with a balance of sweet and heat.
- Coat the Cashews: Transfer the slightly cooled cashews into the bowl with the honey-sriracha-spice mixture. Using a spatula or wooden spoon, gently fold the nuts until every cashew is evenly coated. Make sure the sauce clings to each nut; this ensures a sticky, caramelized finish after roasting. Take care to coat them gently to avoid breaking the cashews while maintaining full coverage.
- Spread Cashews for Roasting: Return the coated cashews to the prepared baking sheet, spreading them out in a single, even layer. Avoid overcrowding the nuts to ensure proper roasting and caramelization. Each cashew should have space around it so that the heat can circulate evenly.
- Roast for Caramelization: Place the baking sheet in the oven and roast the nuts for 10–15 minutes, stirring every 5 minutes. This prevents burning and ensures an even caramelization. You’ll notice the honey slowly thickening and clinging to the cashews, turning golden-brown, and slightly sticky. The aroma of sweet, spicy, and roasted nuts will fill your kitchen—a sign they are nearly ready.
- Sprinkle with Final Salt: Once the cashews are roasted to a golden perfection, remove the pan from the oven. While the nuts are still warm, lightly sprinkle extra fine sea salt on top. This small finishing touch balances the sweetness and heat, highlighting the flavors beautifully.
- Cool and Separate Clumps: Allow the roasted cashews to cool on the baking sheet for at least 10 minutes. During this time, the honey-sriracha coating sets, creating a slightly crunchy texture. Once cooled enough to touch, break apart any large clusters. You can leave some clumps intact for a fun texture variation while enjoying individual nuts separately.
- Serve or Store: Serve your Sriracha Honey Roasted Cashews once fully cooled. They are perfect as a snack, a crunchy salad topping, or a sweet-spicy addition to your breakfast bowls. To store, place the cashews in an airtight container at room temperature for 2–3 weeks. Proper storage preserves their crunch, flavor, and caramelized coating.
Notes
- Adjust the sriracha amount to control the spice level; start small and taste before adding more.
- Use raw, unsalted cashews for the best flavor and texture. Pre-roasted or salted nuts may alter the final taste.
- Stir the nuts every 5 minutes during roasting to prevent burning and ensure even caramelization.
- Leaving some nut clusters intact adds a fun texture variation.
- Cool cashews completely before storing to maintain their crispiness.
Chef’s Secrets For Perfect Roasting
The key to perfectly roasted cashews lies in balancing temperature, timing, and coating.
Pre-roasting the cashews for 5 minutes before adding the honey-sriracha mixture enhances their natural nutty flavor and helps them maintain a crunchy texture after coating.
When mixing with the sauce, fold gently to avoid breaking the nuts while ensuring every cashew is fully coated.
Stirring periodically during the final roast ensures even caramelization and prevents burning.
Lastly, cooling the cashews completely before handling or storing locks in the sweet-spicy coating and creates that satisfying crunch.
Serving Suggestions For Sweet-Spicy Snack
These Sriracha Honey Roasted Cashews shine as a versatile snack.
Enjoy them straight from the jar for an afternoon pick-me-up or a protein-packed, satisfying treat during work or study.
They also make a delightful topping for salads, yogurt bowls, or even roasted vegetable dishes, adding a sweet-spicy crunch.
For entertaining, serve them in a decorative bowl alongside cheese, crackers, or dried fruits.
Their unique flavor works well paired with mild cheeses, fresh fruits, or a chilled beverage, creating a balanced taste experience.
Storage Tips For Long Freshness
Proper storage is essential to preserve the crunch and flavor of your roasted cashews.
Always allow the nuts to cool completely before transferring them to an airtight container at room temperature.
Stored this way, they remain fresh for 2–3 weeks. Avoid refrigeration, which can cause the honey to crystallize and change texture.
If you want to prepare them in bulk for gifting or meal prep, consider separating into smaller portions; this prevents excess exposure to air each time the container is opened, keeping the nuts perfectly crisp.
Frequently Asked Questions
1. Can I use other nuts instead?
Yes! Almonds, pecans, or walnuts can be substituted. Keep in mind that cooking times may vary slightly since some nuts roast faster than cashews.
Always check for golden-brown caramelization to avoid burning.
2. How can I reduce the spiciness?
Simply decrease the sriracha to 1 tablespoon and increase honey to 2–3 tablespoons for balance. You can also rinse a small portion of cashews after roasting if they turn out too hot.
3. Are these cashews vegan-friendly?
The recipe is plant-based except for honey. To make it fully vegan, substitute honey with maple syrup or agave nectar. The flavor and texture remain delicious.
4. Can I make this ahead of time?
Absolutely! These cashews are perfect for meal prep or gifting. Store in an airtight container at room temperature for up to 3 weeks.
Separate into smaller portions to maintain crispiness when serving.
5. Why did my cashews stick together?
Clumping happens because of the sticky honey-sriracha coating. This is normal.
Breaking the clusters apart after cooling will give a mix of individual nuts and small clusters for extra texture. Stir gently to avoid crushing the cashews.
