This recipe for Sriracha Spiced Cashews is a special request from many of you I met at last week’s Christmas Bazaar. We had great fun spreading Glory Kitchen Christmas cheer and I loved meeting so many new people and introducing you to our crunchy nut & spice mixes. During the market I served a bowl of these cashew nuts seasoned with our Penang nut & spice mix, a blend of chopped peanuts and Asian seeds & spices. Paired with a touch of honey and sriracha chili, they make a great combination of sweet and spicy.
Sriracha chili is a Thai or sometimes considered a Vietnamese chili sauce. It has a garlic base and is widely available at most grocery stores. If you don’t have Sriracha, don’t be afraid to substitute other chili pastes or sauces such as Gochujang (a Korean sweet & spicy chili paste), Adobo (a Mexican smoky jalapeno sauce), or Harissa (a North African chili paste). If you use Adobo, I would pair it with our Glory Kitchen San Miguel nut & spice mix. 🙂
These yummy Sriracha Spiced Cashews are made with honey, chili, and a squeeze of lime – that’s it. I love to have these stored away in a zip-lock baggie in the freezer, so if you make them, consider doubling the recipe so you can have some stashed away and ready for an impromptu cheese board, to sprinkle in a salad, or just to snack on alongside a glass of wine. Let the parties begin!
- 2 tablespoons Penang nut & spice mix
- 1 egg white
- 3 tablespoons honey
- 2 tablespoons Sriracha or Gochujang sauce
- 1/2 lime (juice and zest)
- 1 teaspoon sea salt
- 3 cups raw cashews
- Preheat the oven to 300°. Line a baking sheet with parchment paper and either spray the paper with a light cooking spray coating or drizzle a bit of oil (I like to use olive oil) on the parchment and rub it all over with your hands to give it a light coat. You can also use a silpat liner on your baking tray.
- Mix together the Penang nut & spice mix, egg white, honey, Sriracha, lime juice & zest, and sea salt.
- Using a large mixing bowl, combine the cashews and Sriracha mixture and toss well to coat the cashews. I like to use my hands to get it well mixed.
- Spread the cashews in an even layer on a large baking sheet. Reserve any extra sauce at the bottom of the bowl to coat the cashews again after they are half-way toasted. Place into the oven for 15 minutes.
- Remove the cashews from the oven, pour any remaining sauce over them, and gently move them around so they are turned and so they do not stick to the tray. Place back into the oven for another 15 minutes.
- Turn off the oven and leave the tray in the oven for an additional 30 minutes with the door shut to allow the warm heat to dry out the nuts. Remove from the oven, allow to cool completely and store in an airtight container until ready to use.