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Sriracha Honey Roasted Cashews


  • 2 cups raw, unsalted cashews

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon cumin

  • 1/4 teaspoon paprika

  • 1 to 2 tablespoons sriracha 

  • 2 to 3 tablespoons honey

  • Extra salt for sprinkling on at the end


  • Preheat oven to 350 degrees Fahrenheit. Line a medium-sized baking sheet with parchment paper or a silpat mat.

  • Roast the cashews for 5 minutes. Remove and allow to cool slightly. 

  • In a medium-sized bowl mix the spices, sriracha, and honey together. I suggest adding in less sriracha and giving the sauce a taste to determine if you want to add more. 

  • Add the cashews to the sauce and stir until they are well coated. Transfer the cashews to the baking sheet. Spread them out in a fairly even layer. Roast for 10 to 15 minutes, stirring the nuts every 5 minutes. The liquid should mostly be cooked down; the honey on the nuts should be slightly caramelized. 

  • Sprinkle the nuts with a little salt. Allow them to cool for 10 minutes before handling. Once they are cool enough to touch break the big clumps apart. I like to leave some clusters of nuts.

  • Serve once they are completely cooled.

  • Store them in an airtight container at room temperature for up to 2 to 3 weeks. They may last longer.

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