My husband’s doctor told him to eat two tablespoons of nuts every day to live a long and healthy life. It doesn’t matter what kind, the doctor said, as long as they’re not peanuts. Every night, my husband dutifully ingests two tablespoons of whatever nuts he finds hanging around in our pantry, whether they’re raw or toasted, seasoned or plain, salty or not.
I realize a doctor prescribed this nutty regimen, but I couldn’t choke down raw nuts every day if you paid me. (Ok, maybe if you paid me.) I agree that nuts are an essential part of a balanced, healthy diet, but I like nuts that are toasted, spiced and seasoned in many variations.
These delicious spicy cashews are one way to get your family to eat more nuts. They are crowd pleasers, they’re easy to make, they make great gifts, and they disappear quickly in my house. I don’t have to nag anyone to eat them, nor need I remind my family these delicious nuts are good for them too!
It can take up to an hour to toast these cashews in the oven because the raw cashews soak up the lime juice. Be sure to spread them out in a single layer on parchment-covered baking sheets. Watch them carefully, and stir occasionally, or the cashews in the middle of the pan will end up unappetizingly damp, and the cashews on the edges charred.
Chipotle powder adds the heat to this recipe. Use more or less to taste. I prefer less heat in my food, but if you like a lot of heat, increase the chipotle powder. Coconut nectar and coconut aminos add more dimension to the flavor, and help the chipotle powder adhere to the nuts while they’re toasting.
Spicy Lime Chipotle Toasted Cashews
Spicy and tangy, these lime chipotle cashews are crowd pleasers.
- Juice of two limes, including pulp
- 1 tablespoon coconut aminos (or tamari)
- 1 tablespoon coconut nectar
- 1 teaspoon salt
- 1 teaspoon chipotle powder
- 2 pounds cashews, whole or pieces
Preheat oven to 275 degrees F.
Cover two baking sheets with parchment paper. Set aside.
In a bowl large enough to hold the cashews, whisk together all other ingredients.
Toss the cashews with the lime juice and spices until the nuts absorb all the juice and are thoroughly coated.
Spread the cashews out in a single layer on the prepared baking sheets.
Bake for 30-50 minutes or until the cashews are a medium golden brown color.
Remove from oven and allow to cool completely.
Break into pieces and store in a covered container on the counter for up to a week.
The juice and pulp of two fresh limes…
…plus a teaspoon of chipotle powder…
add tang and spice to raw cashews.
Toss the cashews with the lime-chipotle mixture.
Spread the coated cashews on a parchment-covered baking sheet. Bake at 275 degrees F for 55-75 minutes.
The cashews are done when they’re golden brown. Allow to cool, break into pieces and store in a sealed container on the counter for up to a week.