Ancho Maple Chile Roasted Cashews

Road trips rule the summer.  And if you’re like me, no road trip is complete without a stash of road trip snacks.  While it’s fun to browse the convenience store for old school treats, it’s often  hard to find healthy options at a gas station.  Solution? Pack your own.

Of course, frozen grapes, trail mix, nuts, whole grain crackers and things like turkey jerky are all great options.  But I decided to share one of my favorite anytime snack recipes.

I keep a stash of Ancho Maple Roasted Cashews in the pantry for snacking at home and on the go.  Kinda sweet with a hint of smoky heat, these Ancho Maple Roasted Cashews are a flavorful, protein packed way to squash hunger on the road.  And to top it off, the recipe is very easy.

I used a cookie sheet covered in parchment for easy clean up.  A Silpat® would also work.  You’ll want to use one or the other unless you have a love for pan scrubbing.  I don’t.  In fact, I’d cook way more if it weren’t for the clean up.  But I digress… check out the recipe below.

Tips for success:

• Start with raw, unsalted cashews. If you use already roasted or salted cashews, you run the risk of burning the cashews and having a final product that’s too salty. If you cannot find unroasted ones, be sure to use unsalted at a minimum. If you cant find either, then leave the salt out and adjust the heat down a bit.
• Use a silicon baking mat (or parchment) to bake the cashews. The sticky, baked on  sauce will be very difficult to clean from even a non-stick pan. Parchment is ok but the mat would be best.
• Let the nuts cool completely before storing. Any lingering heat will create moisture and prevent the cashews from being crunchy. It will also reduce the shelf life of your snack. 

Print Recipe

Maple Chile Roasted Cashews

Sweet, smoky with a little heat these easy roasted cashews are the perfect snack. Make and take them on road trips, on a hike or add them to a snack board for a fun flavor.

Prep Time3 minutes mins

Cook Time12 minutes mins

Total Time15 minutes mins

Course: Snack

Cuisine: American

Servings: 8

Calories: 206kcal

Author: Marisa Moore

Ingredients

• 2 cups raw unsalted cashews
• ⅓ cup pure maple syrup
• Pinch ancho or chipotle chile powder
• Coarse salt to taste

Instructions

• Preheat the oven to 350 degrees and line a cookie sheet with parchment or a silicon baking mat.
• Mix the maple syrup and chile powder in a small bowl. Add the cashews and mix well to coat.
• Spread the coated cashews in a single layer onto a covered cookie sheet.
• Roast the cashews for 5-7 minutes. Stir. Roast for another 5 minutes or until the desired color is reached. Monitor closely to prevent burning.
• Remove the cashews from the oven. Sprinkle with coarse salt to taste. Allow to cool completely.
• Store the cashews in an airtight container. I like using a mason jar.

Notes

Tips for success:

• Start with raw, unsalted cashews. If you use already roasted or salted cashews, you run the risk of burning the cashews and having a final product that’s too salty. If you cannot find unroasted ones, be sure to use unsalted at a minimum. If you cant find either, then leave the salt out and adjust the heat down a bit.
• Use a silicon baking mat (or parchment) to bake the cashews. The sticky, baked on  sauce will be very difficult to clean from even a non-stick pan. Parchment is ok but the mat would be best.
• Let the nuts cool completely before storing. Any lingering heat will create moisture and prevent the cashews from being crunchy. It will also reduce the shelf life of your snack. 

Nutrition

Calories: 206kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 5mg | Potassium: 235mg | Fiber: 1g | Sugar: 8g | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 2mg