Sweet, spicy and a bit tangy, these Thai-inspired cashews are simply addicting!
About a month ago, I bought a package of the most yummy Thai glazed cashews. They were gone in
a day about an hour. I passed the bag around to let everyone taste them…then slinked back into the kitchen to polish them off while I prepped dinner. Oops.
So, after burying the bag in the garbage can and wiping the crumbs off of my face, I convinced myself that what just happened was simply research for future recipe development.
I’d tell you that it was true, but really, I was just craving these again. And so, with a bag of raw cashews in hand, I figured I’d exonerate myself and actually create a recipe. Hmmm…I’m really glad I did! These are so yummy. They really aren’t exactly like the bagged version I’d bought, but they have the same balance of flavors. Just like Thai food, that mix of sweet, salty, spicy and tangy satisfies all of your senses. I’m thinking that’s what makes it so hard to not eat the whole batch!
If you’re wondering…yes, I ate most of these, too.
Sweet and Spicy Thai Cashews
- 1 tablespoon coconut oil melted
- 2 tablespoons honey or pure maple syrup
- 2 teaspoons Thai red curry paste
- 1 teaspoon fresh lime juice
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground cayenne
- 1 tablespoon coconut palm sugar
- 1/4 teaspoon fine sea salt
- 2 tablespoons raw sesame seeds
- 2 cups raw cashews
- lime zest
- Preheat your oven to 350 degrees. Line a baking sheet with parchment.
- In a medium bowl, add all of the ingredients up to the sesame seeds. Stir to combine. Add the cashews and stir to coat.
- Dump the mixture onto the parchment lined sheet. Bake for 20 minutes, stirring once halfway through, then once just before they are done.
- Remove from the oven (giving them a little stir to coat). Sprinkle a bit of lime zest on top. Allow to cool completely before eating.
You’ll also love…