Spiced Roasted Cashews
These spiced roasted cashews are a quick snack to make if you're having friends over, with a bite from the chilli, and a little sourness from the lime.
Servings: 2 cups
Ingredients
- 250 g raw cashews
- 1 tbsp canola oil
- 1 tsp honey
- 1 tsp sea salt
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp ground cinnamon
- 1/2 tsp chilli flakes
- 1 lime, zested lemon works well, too
Instructions
- Preheat the oven to 180°C (160°C fan-forced) and line a tray with baking paper.
- Toast the cumin and coriander seeds in a dry frypan until fragrant, then pound them with a mortar and pestle (or you can use a rolling pin).
- Mix everything together in a bowl, except the cashews, stirring until combined.
- Add the cashews and stir to coat them evenly with the spice mixture.
- Spread the cashews out evenly on the tray and cook for 5 to 10 minutes until golden (check them after 5 minutes).
- Taste them, adding more salt and chilli if you wish.
- Allow to cool completely before storing in an airtight container. They will keep for two weeks.
Notes
Try different combinations of nuts. Hazelnuts and cashews work well.