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.
Servings 8
Calories 206kcal
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