I love nuts. I love all kinds of nuts, but there's something special about cashews. I don't just love cashews - I LOVE cashews. I also LOVE spicy Asian flavors, so naturally I had to mesh the two together to make these delicious Spicy Thai Chili Roasted Cashews! They're the perfect on-the-go healthy snack and a great way to spice up your day (figuratively and literally). Serve them tossed in a scrumptious salad or grab a handful when you're having a snack attack! They're pretty addicting, so do your best not to go nuts over them! 😉
Making homemade roasted cashews is a great way to bring out the naturally smooth buttery flavor of cashews, while adding your own personal twist. In this case, we're adding Thai-inspired flavors, that aren't exactly for the faint of heart. These cashews pack a spicy punch!
I eat cashews often, and you should too!
Cashews are my go-to snack because I LOVE THEM (obviously), but their nutritional benefits are also worth mentioning. The magnesium found in cashews helps strengthen bone mass, while the copper found in cashews keep joints flexible and acts as a precursor for collagen production. Collagen is what keeps your hair and skin looking it's best, so grab a handful of cashews for radiant skin and luscious locks!
With just a handful of ingredients, you can transform plain, boring raw cashews into these delicious (borderline addicting) roasted cashews.
Here's What You'll Need:
- Extra Virgin Olive Oil: any high-quality cooking oil will do. It's purpose is to help the spices stick to the cashews.
- Thai Chili Sauce: this stuff is pretty easy to find in the Asian section at most grocery stores. Chili Garlic Sauce will work as well.
- Coconut Aminos: this stuff is a great alternative to soy sauce. Flavor wise, I can hardly tell the difference. That being said, if you're not on a Whole30 or following a strict Paleo diet, gluten-free soy sauce can be used in place of coconut aminos, ANDDD if you can tolerate gluten, normal soy sauce will work too.
- Sesame Oil: a little bit goes a long way with this stuff. Trust me.
- Garlic Powder
- Onion Powder
- Ground Ginger
- Black Pepper
- Raw Cashews: they absolutely, positively have to be RAW.
How to Make Homemade Roasted Cashews:
Once you see how easy it is to roast your own cashews, you'll never reach for those store-bought nuts again! Roasted cashews are great portioned out as a daily snack, mixed into a salad or served as munchies for your guests during the holidays! Here's how it's done:
- You want your oven to be nice and toasty, so go ahead and preheat it to 350 degrees. While it's preheating, line a baking sheet with parchment paper and then move on to the cashews.
- In a mixing bowl, whisk all of the wet ingredients into the dry ingredients. Add the cashews to the bowl and give everything a good toss. Make sure all of the nuts are evenly coated in the chili sauce mixture.
- Next, spread the cashews onto the baking sheet in an even-layer and pop them into the oven for 10 minutes. After 10 minutes, give the baking sheet a shake and the cashews a toss, and then put them back into the oven for 5 to 10 minutes.
After the first 10 minutes of being in the oven, the cashews tend to brown at different rates. I tested this recipe three times using cashews from the same container, and each batch required different cooking times. In order to avoid overcooking them, they need to be babysat. As soon as they're ligntly browned, get them out of the oven. They have the tendency to go from from roasted to burnt in a matter of seconds! Raw cashews aren't exactly cheap, so don't make the same mistake I did (twice)! Get them out of the oven as soon as possible!
How to Store Roasted Cashews:
Cashews have an impressive shelf life if they're stored in an airtight container in the fridge or freezer. They'll last for up to six months in the fridge and up to a year in the freezer, but there's not a chance they'll last that long. These perfectly spiced bits of nutty, creamy goodness will be devoured long before then.
Are these Cashews Whole30 compliant?
Simple answer- yes, but I think it's important that we quickly discuss snacking on the Whole30. Whole30 recommends minimal snacking during a round, so before you go making these keep in mind that inhaling the entire batch probably isn't conducive towards your Whole30 goals. Snacking isn't off limits, but it's also not exactly in the spirit of Whole30 if you're snacking just to snack. Ideally, you should be eating meals large enough to hold you over until your next meal, but sometimes life (mostly traffic) happens and you end up hangry. In these sorts of situations, having a quick compliant snack like roasted cashews is a great option to hold you over until you can eat a full meal again. In short, grab a handful of these when you need a little something extra to get you through the day. Don't graze on them just because they're there. You're not a horse.
I may be a bit biased but these cashews taste so much better than anything store-bought, and they're definitely healthier! Grab a handful and enjoy! If you give this Spicy Thai Chili Roasted Cashew recipe a try, spread the word! Tag your recipe recreations with the tag #paleoishkristaeats and tag me in your photos! I love seeing what you guys are up to. It's my favorite.
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Spicy Thai Chili Roasted Cashews (Paleo & Whole30)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon thai chili sauce
- 1 teaspoon coconut aminons
- ½ teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 2 cups cashews raw
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together all ingredients except for the cashews. Add the cashews to the mixing bowl. Toss to combine.
- Spread the cashews in an even-layer onto a parchment paper-lined baking sheet. Bake for 10 minutes. Toss. Bake for an additional 5 to 10 minutes or until the cashews are lightly browned and toasted.
- Keep a careful eye on the cashews after the first 10 minutes of roasting as they will brown very quickly. Remove from the oven as soon as they are lightly browned and toasted.
- At room temperature, cashews will not last long, but if you store them in an airtight container they will last in the fridge for 6 months and in the freezer for up to a year.
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