Why You’ll Love This Spicy Roasted Cashews

• They’re dangerously moreish. I’m not kidding, you’ll want to hide the jar from yourself. The combination of the rich, buttery cashew with that spicy-sweet coating creates a flavour that is utterly addictive. You’ll find any excuse to walk past the container for just one more.
• You are in complete control of the heat. Do you like a gentle warmth or a serious fiery kick? The beauty of this recipe is its flexibility. You can dial the cayenne up or down, or even add a pinch of smoked paprika for a different kind of warmth. It’s your snack, your rules.
• They make your house smell like a dream. The scent of nuts toasting with spices and a hint of maple syrup or honey is one of the coziest, most inviting aromas you can create. It’s the kind of smell that makes everyone wander into the kitchen asking, “What’s that amazing smell?”
• They’re the perfect impromptu hostess gift or party snack. Seriously, pour these into a nice jar with a ribbon and you’ve got a gift that people will genuinely be thrilled to receive. They look professional and taste a million times better than anything from a shop.

Ingredients & Tools

• 3 cups raw cashews (whole or pieces)
• 2 tablespoons maple syrup or honey
• 1 tablespoon avocado oil, melted coconut oil, or a light olive oil
• 1 teaspoon smoked paprika
• 1/2 to 1 teaspoon cayenne pepper (adjust to your heat preference!)
• 1 teaspoon sea salt, plus more for finishing
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper, freshly ground if possible
• Optional: A pinch of cinnamon for a touch of warmth, or 1/2 teaspoon of cumin for an earthy note.

Tools: A medium-sized mixing bowl, a baking sheet, parchment paper or a silicone baking mat, and a spatula.

Honestly, the ingredient list is pretty straightforward, but a couple of things really matter here. Using raw cashews is key—you’re going to toast them yourself, which gives you control over their colour and crunch. And that oil? It helps the spices stick and promotes even browning, so don’t skip it. A little goes a long way.

Serves: 6-8 as a snack | Prep Time: 5 minutes | Cook Time: 15-20 minutes | Total Time: 20-25 minutes

Before You Start: Tips & Ingredient Notes

• Raw is best. You might see roasted, salted cashews and think you can skip a step. Resist the urge! Starting with raw nuts ensures they don’t burn before the flavour coating has a chance to caramelize. You’re building flavour from the ground up.
• The sweetener swap. I love maple syrup for its flavour, but honey works beautifully too. If you use honey, just make sure your oil is liquid (not solid coconut oil) so it mixes in easily. Agave syrup is another great vegan option.
• Spice fear? Start low. If you’re nervous about the heat, begin with 1/2 teaspoon of cayenne. You can always toss the hot nuts with an extra pinch of cayenne after they come out of the oven if you want more kick. It’s much harder to fix if they’re too spicy from the start!
• Don’t crowd the pan. This is a golden rule for roasting anything. Use a large enough baking sheet so the cashews can lie in a single layer. If they’re piled on top of each other, they’ll steam instead of roast, and you’ll miss out on that essential crunch.

How to Make Spicy Roasted Cashews

Serving Suggestions

Complementary Dishes

• A simple cheese board — The creamy, cool fat of a soft goat cheese or a sharp cheddar provides a perfect contrast to the spicy, crunchy nuts. They add texture and a flavour punch that elevates any platter.
• On top of a salad — Crumble these over an apple and kale salad with a light vinaigrette. They act as the most incredible crunchy, spicy crouton replacement, adding protein and serious flavour.
• Alongside a curry or soup — A small bowl of these nuts next to a bowl of creamy butternut squash soup or a mild coconut curry is a fantastic textural side. They’re like a condiment you can snack on.

Drinks

• A crisp, cold lager — The carbonation and slight bitterness of a good lager cuts through the richness and spice of the cashews beautifully. It’s a classic pairing for a reason.
• A gingery mocktail or cocktail — The zing of fresh ginger complements the warmth of the spices in the nuts. Think a Moscow Mule or a simple ginger beer with lime.
• A slightly sweet Riesling — The hint of sweetness in the wine balances the heat, while the acidity cleanses the palate, making you ready for the next delicious handful.

Something Sweet

• Dark chocolate-covered orange segments — The bitterness of dark chocolate and the bright citrus burst after the spicy heat is a sensational combination. It feels sophisticated and satisfying.
• A simple bowl of fresh mango — The sweet, juicy, cooling nature of ripe mango is the perfect palate-soother after the kick from the cashews. It’s a refreshing and healthy way to end a snacking session.
• Vanilla bean ice cream — Seriously, try sprinkling a few chopped spicy cashews over vanilla ice cream. The hot-cold, spicy-sweet contrast is an absolute revelation.

Top Mistakes to Avoid

• Mistake: Using too high an oven temperature. If your oven is too hot, the sugar in the maple syrup will burn before the nuts have a chance to toast properly, leaving you with a bitter, acrid taste and potentially raw centres.
• Mistake: Skipping the stir halfway through. I’ve messed this up before too, thinking I could just set it and forget it. Oven hotspots are real! Not stirring means some nuts will be overdone and others underdone. That quick stir is non-negotiable for even colour.
• Mistake> Adding fresh garlic or herbs. It might sound like a good idea, but fresh garlic or moist herbs like cilantro will burn in the oven’s dry heat. Stick with dried spices and garlic powder for the best, non-burnt results.
• Mistake: Storing them before they’re completely cool. If you put warm nuts in a jar or container, the residual heat will create steam, which will make them lose their crunch and become soft. Patience is key here.

Expert Tips

• Tip: Add a touch of umami. For a next-level flavour boost, add a teaspoon of soy sauce or tamari to the maple-oil mixture. It adds a deep, savoury note that makes the flavour profile even more complex and addictive.
• Tip: Use an egg white for extra crunch. For the absolute crunchiest coating, whisk one egg white until frothy and mix it with the spices before adding the nuts. The egg white creates a light, meringue-like shell that gets incredibly crisp.
• Tip: Customize with other nuts. While cashews are the star, this spice blend is fantastic on almonds, pecans, or walnuts. You can even do a mixed nut blend—just be aware that different nuts may have slightly different roasting times.
• Tip: Refresh stale nuts. If you’ve had a bag of raw cashews in the cupboard for a while and they’ve lost their crispness, this roasting process is the perfect way to bring them back to life and make them spectacular.

FAQs

Can I make these Spicy Roasted Cashews ahead of time?
Absolutely! In fact, they are an excellent make-ahead snack. Once completely cooled, store them in an airtight container at room temperature. They will stay perfectly crunchy for up to two weeks. This makes them ideal for party prep or for having a healthy snack on hand whenever a craving strikes. Just make sure that container is truly airtight to protect their crisp texture.

Are these nuts vegan?
They are, as long as you use maple syrup or agave syrup instead of honey. All the other core ingredients—raw cashews, oil, and spices—are naturally plant-based. It’s one of those wonderfully inclusive recipes that everyone can enjoy. Always double-check your labels if you’re serving them to guests with strict dietary needs.

My nuts came out a bit soft, not crunchy. What happened?
This usually boils down to one of two things. First, they might not have been in the oven long enough. They need that full time to dry out and crisp up. Second, and more commonly, they were stored before they were 100% cool. Any residual warmth creates steam inside the container, which is the enemy of crunch. Next time, let them cool on the baking sheet until they are completely room temperature.

Can I use a different type of nut?
You sure can! This spice blend is incredibly versatile. Almonds and pecans work particularly well. If you use a mix, just try to choose nuts of a similar size so they roast evenly. Keep an eye on them, as denser nuts like almonds might need a minute or two longer than cashews.

How spicy are these really?
That’s entirely up to you! The recipe as written with 1/2 teaspoon of cayenne provides a noticeable, warm kick that builds slowly. If you’re sensitive to spice, start with 1/4 teaspoon. If you live for heat, feel free to go up to a full teaspoon or even add a pinch of chili flakes with the cayenne. The beauty is in the customization.