Sriracha Honey Roasted Cashews
These Sriracha Honey Roasted Cashews are a sweet and spicy snack packed with protein, fiber, and heart-healthy fats. Quick to prepare, slightly crunchy, and deliciously caramelized, they’re perfect for snacking, adding to salads, or gifting to friends.
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.
