These are the simplest, tastiest, and quickest spiced cashews you can make—I promise they’ll disappear fast.
If you’re skeptical, I’ll bake you cookies or snack on a piece of broccoli to make amends.
I first heard about Ina Garten’s chili-spiced cashews and was eager to try them. Predictably, I couldn’t resist tweaking the recipe a bit — adding, subtracting, and experimenting until the flavor felt just right. I made a batch one Sunday and my husband couldn’t keep his hands off them from the moment they came off the stove. He kept giggling and repeating, “these warm spicy nuts are delicious,” and cheerfully offering samples: “Would you like to try my spicy nuts?”
Clearly I don’t need a child—my husband provides all the playful commentary a home needs, even as he rounds that mid-to-late thirties corner and still laughs at jokes only an eight-year-old would craft.
Spicy Smokey Cashews
2
Pin Recipe
Ingredients
- 2 cups cashews
- 1/2 tablespoon olive oil
- 1/4 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
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Warm a skillet over low heat. Add the cashews and olive oil, tossing to coat evenly. Sprinkle the chili powder, smoked paprika, garlic powder, salt, and pepper over the nuts and toss until all the cashews are thoroughly coated. Continue heating, stirring occasionally, until the nuts are warmed through and fragrant—just a few minutes. Remove from the pan and spread in a single layer on a plate or baking sheet to cool and dry slightly. Serve warm or at room temperature.
Notes
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Mr. How Sweet insists you can have warm, spicy nuts ready in 10 minutes or less—his words, not mine—so treat that as a helpful challenge.