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
Ingredients
- 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
Instructions
- 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.
Notes
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Was planning and searching for this recipe since I had this in Thailand. Looks on the spot. Will make a batch to try it. Thanks so much!!
Oooh…glad you found your way here, Anba! Hope you enjoyed them!
Hi ,was wondering if we could toss them in a pan , instead of roasting .??
Great question, Reshma! I haven’t tested that, but would love to hear if you tried that.
I was really excited about these, but they most certainly do not take 20 minutes. I cooked them for 16 minutes and they are burnt to a crisp… $8 of cashews out the window. Bummer.
Ugh! I’m so sorry to hear that, Whitney! I’ve burnt nuts before too and it’s so frustrating! I will definitely note in the recipe that nuts can burn quickly, so it’s always best to keep a close eye on them. There are so many variables when following recipes. Your nuts could be smaller in size and your oven could run a little hotter than mine. It’s always a good idea to keep an eye on them while baking, especially toward the end of cooking time.
Wow! Beautiful and the flavors totally appeal to my palate. Making this over the weekend, I truly am looking forward to snacking on these cashews!
Thanks so much, Caroline! Hope you love them!
These look so delicious and I have never had Thai flavored cashews! What a fun treat for a neighborhood cocktail party (or a Tuesday!)
Thanks, Karen! So true…perfect for a cocktail party any day of the week! :)
Caroline these look so delicious! I’m off to the market today and I’m making these for the weekend. Cashews are our favorite and the Thai flavors sound and look so good. As always, a beautiful and delicious recipe!
Thanks so much, Karista! Yes…Thai flavors are a favorite in my house too! Happy weekend, my dear friend! xo