Sweet and Spicy Cashews {PALEO}

Sorry for my absence.  I often take weekends off from blogging, but I almost always have something fresh and new for your entertainment on Monday; not this week.

Last week was one of those weeks that start off so amazingly great only to end impossibly bad.  Car accidents, call outs, sleep issues, and the resurgence of a cold in the form of a sinus infection.  Not being able to smell and taste your food is quite a handicap for a foodie.

But I’m not here to complain, in fact my “Aspen Problems,” really aren’t terrible; it’s all about perspective, eh?

In fact, I’m ridiculously excited to share this Sweet and Spicy Cashew {PALEO} recipe.  The idea began to develop last time I was reviewing our NatureBox order.  (Quick shout-out to NatureBox.  We love their snacks!  They are delivered once a month to the house, and they have so many options.  NatureBox even lets you customize your box so you only get snacks that you will like.  I highly recommend checking them out.)  I noticed they had Sriracha Roasted Cashews, but after looking over the ingredients I knew I could do something similar, but better.  And not to toot my own horn here, but I think I hit it out of the park with these Sweet and Spicy Cashews {PALEO}, so toot, toot!

A tasty and easy to make Paleo snack for when you are craving sweet AND spicy!

Sweet and Spicy Cashews {PALEO}

  • Servings: 2 cups
  • Time: active time: 5 minutes, cook time: 20 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups raw cashews
  • 1 Tablespoon coconut oil, melted
  • 1 Tablespoon Sriracha sauce, or similar spicy pepper sauce
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground ginger
  • 2 teaspoons toasted sesame seeds
  • salt

Directions:

  1. Pre-heat your oven to 350 degrees F.
  2. In a large glass bowl melt your coconut oil in the microwave.   Add the Sriracha, maple syrup, ground ginger and sesame seeds.  Stir to combine.
  3. Add the cashews, stir to coat.  Don’t worry if you don’t get a lot of stick-age in this step, it will all come together in the oven, I promise!
  4. On a parchment lined baking sheet, dump the cashews and all of the liquid from your bowl.  Spread the nuts and the sauce out evenly.
  5. Place the baking sheet in the oven.
  6. Cook for 20 minutes, stirring the nuts every 5 minutes.  A rubber spatula will work well.  During your five minute interval stirring sessions, make sure that you move the nuts around and continuing to coat them in the sauce.  The sauce will thicken as the cashews cook, making it stickier.
  7. When the cashews are finished roasting, salt them.  I used Himalayan pink salt.
  8. Let cool at least 10 minutes before eating.
  9. Enjoy!!

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