Sweetened with date syrup and spiced with cayenne pepper, these Sweet and Spicy Roasted Cashews are an addictive treat that’s perfect for snacking on any time of the day. They’re great for serving at parties and for gift-giving too! With only 3 ingredients plus salt, this easy-to-make snack is ready in just 15 minutes. These roasted cashew nuts are also vegan, gluten-free, paleo, oil-free and refined sugar-free.
There’s just something about the smoky, sweet smell of roasted nuts permeating the air as you stroll along the boardwalk, down the streets of the city or through the grounds of the local fair.
Unfortunately, these nuts are often loaded with sugar and if they’re candied or glazed, they typically contain butter or oil too.
But, there’s no need to fret, because YOU can make delicious roasted nuts right in your own home without any refined sugars or added oils.
What you'll love about this recipe:
- These roasted nuts have a short ingredient list and only take 10-15 minutes in the oven.
- They're perfect for everyday snacking or for serving at parties.
- They make awesome gifts for friends and family members.
Ingredients you'll need
- Raw Cashews - I buy the Thrive Market brand cashews which are organic and ethically sourced.
- Date Syrup - I decided to use date syrup because its earthy, fruity flavor perfectly complemented the zest of the cayenne pepper without becoming overpoweringly sweet. I used Joolies brand date syrup, but you can use any brand that is purely made of organic medjool dates and has no added sugar.
- Cayenne Pepper
- Sea Salt
What you end up with is a protein-rich, refined sugar-free snack that will satisfy your hunger and help keep you full until your next meal.
Check out this Healthline article to learn more about the benefits of cashews in particular.
How to make these sweet and spicy roasted cashews
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Add cashews to a mixing bowl.
Use a silicone spatula to mix in the date syrup, cayenne pepper and sea salt until ingredients are well-combined.
Pour the coated cashews onto the parchment-lined baking sheet, and use the silicone spatula to spread the nuts out evenly in a single layer.
Roast in the oven for 10 minutes.
Remove from the oven and carefully give the nuts a stir with the silicone spatula.
If you want the nuts to be more caramelized after that, return them to the oven for 3-5 more minutes until desired color is reached.
Be sure to keep an eye on them so that they don’t start to burn.
After removing from the oven, carefully give the nuts one more stir and top with more sea salt.
Allow the nuts to cool for 5-10 minutes before transferring to a serving bowl or storage container.
Store at room temperature.
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Sweet and Spicy Roasted Cashews
Ingredients
- 2 cups raw cashews
- 2 tbsp. organic date syrup, from medjool dates (you can substitute maple syrup but the color will be lighter and the flavor will be sweeter)
- ½-3/4 tsp. cayenne pepper (I used ½ tsp. but if you like a lot of heat, you may want to use ¾ tsp.)
- 1 tsp. sea salt, divided
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Add cashews to a mixing bowl. Add date syrup, cayenne pepper and ½ tsp. sea salt, and mix together using a silicone spatula until ingredients are well-combined.
- Pour the coated cashews onto the parchment-lined baking sheet, and use the silicone spatula to spread the nuts out evenly in a single layer. Roast in the oven for 10 minutes. Remove from the oven and carefully give the nuts a stir with the silicone spatula. If the color is to your liking, top with remaining sea salt and move to the next step. If you want the nuts to be more caramelized after that, return them to the oven for 3-5 more minutes until desired color is reached. Be sure to keep an eye on them so that they don’t start to burn. After removing from the oven, carefully give the nuts one more stir and top with remaining sea salt.
- Allow the nuts to cool for 5-10 minutes before transferring to a serving bowl or storage container.
(Please refer to the post above for instructional photographs for this recipe)
Suggested Equipment/Tools
Notes
Nutrition
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