Spicy Cashews Recipe
- 2 cans (10 ounces each) salted cashews
- 3 tablespoons butter
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown. Spread on a paper towel-lined baking sheet; let stand for 2-3 minutes. Transfer to a large bowl. Sprinkle with salt, chili powder and pepper flakes; toss to coat. Store in an airtight container. Yield: 2-2/3 cups.
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I have made this recipe numerous times for holidays, parties, snacking, etc. and it is always very popular. I've been asked for the recipe many times.
Here is another quick, delicious variation for roasted cashews. It was NOT my original recipe...can't remember now where I got it, but enjoy:
1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
Preheat the oven to 375 degrees F.
the nuts on an ungreased baking sheet and bake for about 10 minutes
until they are warmed through and lightly browned. Meanwhile, combine
the rosemary, pepper, sugar, salt and butter in a large bowl. Toss
the warm nuts with the rosemary mixture until the nuts are completely
coated. Serve warm.