I have never met a cocktail nut that I didn’t like, and these Spicy Cashews
are one of my favorite make-at-home versions. They are the perfect combination of sweet, spicy and salty!
Although these are a little spicy, the heat index is easily adjusted – if “hot” isn’t your bag, replace some of the chili powder with sugar or another spice.
Feel free to change up the spices, too, depending on what you have on hand. The chili powder and cinnamon are my standbys, but I swap out the coriander for cumin, or even a curry when the mood strikes (I’m going to try a little ginger next!).
The recipe works just as well with almonds, pecans or even a mix of nuts. Most nuts, including raw or prepared nut mixes, will work well in this recipe. If using non-raw nuts of any kind, be sure to taste them before mixing up your spices. Because salt levels in prepared nuts and nut mixes vary, you may wish to omit the salt in the recipe if the nuts are already well seasoned.
Spicy Cashews are a breeze to make. First, blend your spices.
Then coat the cashews with the egg white and drain.
Toss the coated cashews with the spice mix, pour onto a cookie sheet and bake.
Cool a bit before serving.
Store Spicy Cashews in a tightly-sealed container for up to two weeks. If you are making Spicy Cashews ahead of time, they can be warmed at 350 degrees for a minute or two before serving, if desired.
MichelleMichelle Palm created the Jelly Shot Test Kitchen blog after discovering a lack of cocktail-style jelly shot recipes. Look for her posts here, and check her Tablespoon member profile often to see what she’s already gelled up!