These spicy nuts came about as a request from Joe. He usually (always) gets what he asks for. Sometimes it takes me longer than others to put a snack or a dish together for him but, in the end, he gets what he wants. I get more joy out of preparing food for him than he does from eating it. Giving from the heart works that way.
This recipe, though, took me longer than usual. When he came into the kitchen on a Saturday afternoon and started pulling ingredients out of the pantry to make his own spiced nuts I promptly stopped what I was doing and told him kindly to leave the cooking to me.
It didn’t take any time at all to throw this recipe together. I seasoned the nuts. Joe gave his stamp of approval before I popped them in the oven. The buttery cashews paired with a little salt, spice, and sweetness make them downright irresistible.
And, the little paper cone in the picture…it’s a trick from pastry school. We use those to pipe chocolate and frosting. They’re perfect for serving snacks in, too. Someday I’ll show you how to make them.
for all the good luck wishes on finals & practicals! My laminated practical on Tuesday went really well…I shared a picture of the gluten-free cream puffs I made on Facebook. I have two more finals today…and then I’m off for an entire week. I see a little R&R in my future.
I’ve got this recipe on my to-make list for the weekend, along with a few other things. What’s on your list?
If you don’t have anything in mind, try one of these gluten-free recipes:
- Smoked Paprika Almonds from Elana’s Pantry
- Banana Cookies with an option to add nuts from Gluten-Free Goddess
- Raw Date Truffles from me
- Grain Free Granola Balls from Daily Bites
- Gluten-Free Peanut Butter Oatmeal Drops from The Baking Beauties
Serves: 3 cups
- 3 cups raw cashews
- 2 tablespoons canola oil
- 1 tablespoon honey
- 1½ – 2 teaspoons kosher salt
- 1 teaspoon light ancho chili powder
- 1 teaspoon paprika
- ½ teaspoon cayenne powder
- Preheat the oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper.
- Place the cashwes in a medium bowl. Whisk together the canola oil, honey, 1½ teaspoons salt, chili powder, paprika, and cayenne powder. Drizzle over nuts, then toss to coat the nuts thoroughly. Taste and add more salt or spice if desired.
- Put nuts in a single layer on the prepared baking sheet. Bake for 10 – 13 minutes, stirring halfway through. Let cool on the baking sheet and store in an airtight container at room temperature.