Spicy Cashews Recipe
Spicy Cashews Recipe photo by Taste of Home

Spicy Cashews Recipe

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“These seasoned nuts are so good, it’s hard to stop eating them,” reports Jean Voan of Shepherd, Texas. “I made them for gift baskets and got many compliments. They are perfect for the holidays but delicious to munch anytime.” TIP: Package a batch in a festive tin to give as a hostess gift.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 serving (1/3 cup) equals 273 calories, 24 g fat (7 g saturated fat), 11 mg cholesterol, 425 mg sodium, 9 g carbohydrate, 1 g fiber, 6 g protein.


  1. 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.
Originally published as Spicy Cashews in Quick Cooking November/December 2005, p13

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Reviewed Jun. 29, 2010

"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."

Reviewed May. 4, 2009

" 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 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.

Place 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.


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