Chilli Roasted Cashew Nuts

WARNING:  If you do not like spicy nibbles – this recipe is NOT for you.

Chilli Roasted Cashew Nuts are hot and spicy and will have you going back for more.   The perfect nibble to serve with beer or cocktails or for munching on whilst curled up on the settee watching a film.  The crunchiness of the cashews combined with the spice makes for a full-flavoured snack that is scarily addictive.


100g uncooked cashew nuts
½ tablespoon light olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon chilli powder


Spread the uncooked nuts on a baking tray and roast for about 8 minutes at 160°C.

Meanwhile, in a large mixing bowl combine the oil, salt, pepper and chilli powder to form a thick paste.

When the cashews are ready, tip them into the bowl and stir well until they are fully coated with the chilli mix.

Processed with MOLDIV

Return them to the baking tray and roast for a further 2 to 3 minutes.

Leave to cool on a rack.

This year I used Kashmiri Chilli powder and, WOW – they are hot and tasty.

These nuts can be stored in an airtight container for up to two weeks.


Chilli Roasted Cashew Nuts – not for the faint-hearted!

Recipe adapted from Coconut Raita Blogspot.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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