• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Marisa Moore Nutrition
  • Home
  • About
  • Work With Me
  • Media
  • Recipes
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Marisa
  • Work with me
  • Media
  • Contact
×
Home » Recipes » Blog

Ancho Maple Chile Roasted Cashews

Published: Jul 21, 2013 · Modified: Jun 8, 2023 by Marisa Moore·

Jump to Recipe Print Recipe

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. 
Maple Chili Roasted Cashews on parchment

Maple Chile Roasted Cashews

Marisa Moore, RDN
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 3 minutes mins
Cook Time 12 minutes mins
Total Time 15 minutes mins
Course Snack
Cuisine American
Servings 8
Calories 206 kcal

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: 206kcalCarbohydrates: 17gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 5mgPotassium: 235mgFiber: 1gSugar: 8gVitamin C: 0.2mgCalcium: 23mgIron: 2mg
Tried this recipe?Let us know how it was!

More Blog

  • Gray bowl of oatmeal topped with nut butter, jam and raspberries
    Berry Nut Butter Swirl Oatmeal
  • Cooked collards in white bowl with a spoon and a blue napkin
    Vegan Collard Greens
  • Oats with tomatoes spinach and feta in a grey bowl with a large spoon
    Savory Spinach, Tomato, Feta Oats
  • Pinto Bean and Cheese Burritos Stacked on a plate
    Freezer Friendly Pinto Bean Cheese Burrito

Filed Under: Appetizers, Blog, Recipes, Travel

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Deanna Segrave-Daly

    July 22, 2013 at 5:20 am

    Wow – these look amazing! I love heat with sweet and cashews are my favorite nut for snacking – look forward to making these.

    Reply
    • Marisa

      July 22, 2013 at 9:16 am

      Thanks Deanna! They are. I suggest taking a handful and putting the jar in the backseat- out of reach 🙂

      Reply
  2. Serena

    July 22, 2013 at 1:02 am

    Swoon! My favorite flavor combo: Sweet, salty, spicy! Will be making for sure. Pinning now. Welcome to Recipe ReDux Marisa!

    Reply
    • Marisa

      July 22, 2013 at 9:14 am

      Thanks Serena! Excited to be part of it!

      Reply

Primary Sidebar

Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

Popular Recipes

  • Pear muffins on a blue plate
    Healthy-ish Pear Oatmeal Muffins
  • Flatlay of jar of peanuts, tangerines, tea packets, water bottle, nut butter packets, bags of pumpkin seeds and pistachios
    Healthy Airplane Snacks
  • Pumpkin Lentil Curry in a bowl with cashews in a gray bowl with gray napkin
    Vegan Pumpkin Lentil Curry with Spinach
  • CHickpea Pasta Salad in White Bowl
    Mediterranean Chickpea Pasta Salad
  • Two filets of black cod in skillet with sauce.
    Honey Garlic Sablefish
  • Blood Orange Mocktail Overhead
    Sparkling Blood Orange Mocktail

Spring Favorites

  • Overhead shot of strawberry oatmeal muffins on brown table.
    Strawberry Oatmeal Breakfast Muffins
  • Roasted Broccoli and Walnut Pasta in a Bowl
    Roasted Broccoli & Walnut Pasta
  • Bowl of roasted cabbage with a spool of hone on the side.
    Easy Roasted Cabbage Wedges
  • Cheddar Cauliflower Bites on Marble with Chives in Background
    Cheddar Chive Cauliflower Bites

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Marisa Moore, MBA.RDN.LD. | Registered Dietitian Nutritionist | Media Contributor | Cookbook Author

Copyright 2023 · Marisa Moore Nutrition · All Rights Reserved · Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required