The lime-chili flavor combination along with the crunch makes these roasted cashews the perfect accompaniment to sauteed vegetables, grain bowls, and salads. They can also easily stand alone as their own snack!
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Yields4 ServingsPrep Time5 minsCook Time1 hrTotal Time1 hr 5 mins
Ingredients
2cupscashews (raw, unsalted)
¼cuplime juice
2tspchili powder
½tspgarlic powder
1pinchcayenne (optional)
¼tspsalt (optional)
Directions
1
Preheat the oven to 250 degrees F.
2
Whisk lime juice, chili powder, garlic powder, cayenne, and salt, if using, together in a medium bowl.
3
Toss the cashews in the lime juice spice blend until they’re well coated.
4
Spread the cashews into a single layer onto a baking sheet lined with parchment paper. Scrape out as much of the lime juice mixture as possible.
5
Bake for 60 minutes, stirring halfway through.
6
Remove from the oven and let cool. They’ll get crispy as they cool.
Chef's Notes
Substitutions
Don’t like cashews? Try the same lime chili blend with almonds or pistachios.
If you’re a spice fan, use chipotle chili powder in place of the regular.
Storage
Store the cashews in an airtight container at room temperature for 14 days or in the refrigerator or freezer for up to three months.
Ingredients
2cupscashews (raw, unsalted)
¼cuplime juice
2tspchili powder
½tspgarlic powder
1pinchcayenne (optional)
¼tspsalt (optional)
Directions
1
Preheat the oven to 250 degrees F.
2
Whisk lime juice, chili powder, garlic powder, cayenne, and salt, if using, together in a medium bowl.
3
Toss the cashews in the lime juice spice blend until they’re well coated.
4
Spread the cashews into a single layer onto a baking sheet lined with parchment paper. Scrape out as much of the lime juice mixture as possible.
5
Bake for 60 minutes, stirring halfway through.
6
Remove from the oven and let cool. They’ll get crispy as they cool.
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