These spicy nuts came about as a request from Joe. He usually (always) gets what he asks for. Sometimes it takes me longer than others to put a snack or a dish together for him but, in the end, he gets what he wants. I get more joy out of preparing food for him than he does from eating it. Giving from the heart works that way.
This recipe, though, took me longer than usual. When he came into the kitchen on a Saturday afternoon and started pulling ingredients out of the pantry to make his own spiced nuts I promptly stopped what I was doing and told him kindly to leave the cooking to me.
It didn’t take any time at all to throw this recipe together. I seasoned the nuts. Joe gave his stamp of approval before I popped them in the oven. The buttery cashews paired with a little salt, spice, and sweetness make them downright irresistible.
And, the little paper cone in the picture…it’s a trick from pastry school. We use those to pipe chocolate and frosting. They’re perfect for serving snacks in, too. Someday I’ll show you how to make them.
Thank You…
for all the good luck wishes on finals & practicals! My laminated practical on Tuesday went really well…I shared a picture of the gluten-free cream puffs I made on Facebook. I have two more finals today…and then I’m off for an entire week. I see a little R&R in my future.
I’ve got this recipe on my to-make list for the weekend, along with a few other things. What’s on your list?
If you don’t have anything in mind, try one of these gluten-free recipes:
- Smoked Paprika Almonds from Elana’s Pantry
- Banana Cookies with an option to add nuts from Gluten-Free Goddess
- Raw Date Truffles from me
- Grain Free Granola Balls from Daily Bites
- Gluten-Free Peanut Butter Oatmeal Drops from The Baking Beauties
Ingredients
- 3 cups raw cashews
- 2 tablespoons canola oil
- 1 tablespoon honey
- 1 1/2 – 2 teaspoons kosher salt
- 1 teaspoon light ancho chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne powder
Instructions
- Preheat the oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper.
- Place the cashwes in a medium bowl. Whisk together the canola oil, honey, 1 1/2 teaspoons salt, chili powder, paprika, and cayenne powder. Drizzle over nuts, then toss to coat the nuts thoroughly. Taste and add more salt or spice if desired.
- Put nuts in a single layer on the prepared baking sheet. Bake for 10 – 13 minutes, stirring halfway through. Let cool on the baking sheet and store in an airtight container at room temperature.
Jeanine
posted on March 10, 2011 at 9:06 am
These look great, Amy! Funny how the threat of them entering our kitchen can get us moving pretty quickly, huh?
You deserve some R&R after today, hope you enjoy it!
[Reply]
Peter Bronski
posted on March 10, 2011 at 9:49 am
Congrats on wrapping up the first practical! I hope today’s two practicals go just as well. (I’m sure they will!) I’m currently working on round #4 of perfecting a GF bagel, so that’s my current project. Hoping this round will be the one!
Cheers, Pete
[Reply]
Amy Reply:
March 10th, 2011 at 4:49 pm
@Peter Bronski, Thanks, Peter! Can’t wait to see your bagels…I am sure they’ll be perfect.
[Reply]
Hallie @ Daily Bites
posted on March 10, 2011 at 10:31 am
I love spiced nuts…and these served in that cute paper cone look irresistable!
[Reply]
nicola @ gfreemom
posted on March 10, 2011 at 11:54 am
Oo. I feel a new snack coming into our lives. These look great Amy. Thanks for sharing!
[Reply]
amy
posted on March 10, 2011 at 11:57 am
ok, I just bought some cashews and am going to try this recipe. YUM!
[Reply]
amy
posted on March 10, 2011 at 11:58 am
For healthier and more nutritious recipe, soak nuts for six hours, drain and then spice up!
[Reply]
Nana Rogers
posted on March 10, 2011 at 1:05 pm
Oh Amy, these look so yummy! My DH loves spiced nuts too and these are healthier than what I’ve fixed in the past. You are so right about cooking from the heart for the ones we love… ;P
As for the parchment cones. WOW never thought about serving in them what a cool idea. lol
Thanks for everything.
(((Hugs)))
April
[Reply]
Amy Reply:
March 10th, 2011 at 4:46 pm
@Nana Rogers, Glad you like them, April. These don’t stick together once they’ve cooled down, either, so I like that about them.
Hugs,
Amy
[Reply]
Nisrine | Dinners & Dreams
posted on March 10, 2011 at 6:03 pm
What a most delicious and healthy snack these spiced cashews are. I would totally finish these in a sitting.
[Reply]
Ricki
posted on March 10, 2011 at 7:03 pm
My favorite nut in a sweet-and-spicy version! I am totally envious of Joe getting to munch on these.
Glad your tests are going well–and best of luck on finishing up and getting that R&R!
[Reply]
Lisa@ The Nourishing Homemaker
posted on March 10, 2011 at 11:28 pm
These look delicious and it is too funny! I found out the hard way tonight that I’m allergic to cashews. Maybe I will try this with a different nut.
BTW, I ordered your book on Amazon and it is supposed to be delivered tomorrow. I’m super excited!
[Reply]
Amy Reply:
March 12th, 2011 at 10:30 am
@Lisa@ The Nourishing Homemaker, Thanks so much for ordering my book! I can’t wait to hear what you think.
I think this would be delish on any nut or seed. I love sunflower seeds…I think they’d be great sweet and spicy.
[Reply]
Alta
posted on March 25, 2011 at 3:55 pm
These look addictively good!
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Laureen @Foxkitchen
posted on July 9, 2011 at 3:14 am
Yum, I don’t have any cashews on hand but I do have almonds or maybe I should try sunflower seeds? I wonder how they would taste sprinkled on a salad?
Hope your exams went well and that you enjoy your R&R next week
Laureen
[Reply]
Amy Reply:
July 9th, 2011 at 8:35 am
@Laureen @Foxkitchen, If you roast sunflower seeds, I’d lower the oven temp to 200 or 250 and let them roast until they’re done….not sure how long for sure but you can check them along the way. I’m sure they’d be perfect on a salad.
Hugs,
Amy
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