Disclaimer : This post is sponsored by wegotnuts.com
Cashews are a favorite nut in our household. From mithai to creamy curries like korma or as a snack, we love them. My kids usually go for the plain salted roasted ones, but him and I and are fond of, you guessed it, the spiced ones. I make a few kinds and in this recipe I experimented a bit and used fresh lemon juice and that tang combined with the creamy and natural sweetness of the cashews was just wonderful.
Spicy, creamy and crunchy – these are so great with a cup of chai. As the cashews slow roast in their own fats in the oven, the natural sugars in them caramelize a bit and the spice coating tends to toast and together just makes the cashews so addictive.
These are a great option for gatherings or cocktail nibbles.You can make them days ahead and store them. The ingredients are few and they just require a little checking while slow roasting. You can use any kind of chill powder, I use the hot variety. If you have Tajin at home, you can add that in or sweet paprika works amazing as well-it gives them gorgeous color and smokiness. Yum.
- 2 tbsp red chilli powder(use mild or hot or extra hot depending on tolerance)
- 1/2 tsp roasted cumin powder
- 1/4 cup fresh lemon juice
- 1 tbsp maple syrup(it won’t make them sweet, it balances the tang)
- 1 tbsp olive oil
- 1.5 tsp salt (or to taste)
- 3 to 3.5 cups wegotnuts raw whole cashews
In a small bowl mix all the ingredients except the cashews. Let sit for 30 mins for the flavors to mingle. Preheat oven to 250F. Pour the spice mix over cashews and combine well with a spatula so that all the cashews are coated nicely. Spread the cashews in a single layer on a large cookie sheet lined with wax paper. Roast for 60-90 minutes(I baked for about 80 mins) stirring every 30 minutes for even roasting. Keep a close eye after 60 mins, they go fast from there. Cool down completely and store in air tight container. Enjoy!