These Spicy Roasted Cashews are perfect for a snack, holiday parties, or to munch during long drive journeys. Also, they are fantastic to have at work as a healthy snack. It is a super easy way to turn raw cashews into nice toasty and irresistible nuts. Jump to:About Spicy Roasted CashewsWhy You Will Love These Masala KajuIngredientsHow To Make Spicy Roasted CashewsStoring SuggestionsVariationsHelpful TipsMore Recipes With NutsRecipe Card
About Spicy Roasted Cashews
I love to keep a jar of spiced and toasted nuts. They are naturally more tempting and more exciting than raw nuts. I have already posted a recipe for Spicy Nuts and Sweet and Spicy Roasted Nuts, which are very flavorful, delicious, and addictive. But Spicy Roasted Cashews are my favorite and come at the top of the list of my favorite roasted nuts. When I was in India, my father often brought spicy cashews, known as Masala Kaju, for special occasions. And those were my absolute favorite. However, they were fried and then coated with spices. But then, once I started roasting cashews with spices in the oven, I realized they tasted the same without frying! The recipe is incredibly easy and only takes a few minutes to combine. Also, this recipe is highly versatile. You can add more spices of your preference or omit the one from the recipe you do not prefer.
Ingredients
How To Make Spicy Roasted Cashews
Preheat oven to 300°F (150°C). Line the rimmed cookie sheet or baking sheet with parchment paper or a silicone mat. In a medium mixing bowl, add cashews. Then add oil, salt, black pepper, red chili powder, cayenne pepper, chaat masala, and sugar. Toss well until cashews are entirely coated with the oil and spices.
Spread them in a single layer on the prepared baking sheet.
Bake the cashews for 10 minutes, then stir the nuts and shuffle them around. Then continue baking for another 10-15 minutes or until the cashews are golden. Keeping an eye on the oven after 15 minutes is crucial to ensure that cashews are perfectly roasted and not burned. Remove from the oven and let them cool completely in the pan before serving and storing.
Storing Suggestions
Store the spicy roasted cashews in an airtight container at room temperature for up to three weeks. It also freezes well, stored in a freezer-safe container or bag for six months.
Variations
Butter: Instead of oil, and if you do not follow a vegan diet, use melted butter for more flavors. Sweetener: Instead of sugar, add maple syrup or honey. Herbs: You can infuse fresh herb flavor into these spicy cashews. Use 1 tablespoon of chopped fresh rosemary or dill. If you like, you can also add chopped fresh oregano or thymes. Spices: Add more spices, such as garam masala or curry powder. Salt: I have used fine-grain sea salt. But you can also use flaky sea, kosher, or table salt. However, please note that you will have to adjust the quantity of salt depending on which one you are using. Seeds: Throw some sunflower or pumpkin seeds for more nutrition if you want.
Helpful Tips
Cashews: Make sure to use raw and unsalted cashews for the recipe. Roasting The Cashews: While roasting, it is essential to stir the nuts in between for even toasting. Sugar: It enhances the flavors of the spicy roasted cashews, but you can skip it if you want. Salt: If using salt other than fine-grain sea salt, adjust the quantity as needed. Chaat Masala: I have added chaat masala to make the cashews slightly tangy and to add more flavors. But you can skip it if you do not have chaat masala. Red Chili Powder and Cayenne Pepper: I have used red chili powder that is not too spicy. Then, adding cayenne pepper makes the cashews moderately spicy. So add red chili powder and cayenne pepper to your taste. Lining The Baking Sheet: Make sure to line the baking sheet with a silicone mat or parchment paper; otherwise, the spice mixture will stick to the pan.
