“Snack break,” in this house, is the moment we are mid TV show and pause for everyone to go refill their plates (if we’re eating dinner), get something to drink, or get a—yes, you guessed it - snack.
One of our snack break regulars is roasted nuts. We almost always have nuts in the pantry: Usually one those big tubs of roasted mixed nuts from Costco or Thai Chili Cashews from Trader Joe’s — we LOVE LOVE LOVE those. I once told a cashier there that I mostly go to Trader Joe’s just for those cashews. It’s a passion. 🤣
What’s EVEN BETTER is home-roasted cashews. If you haven’t made my roasted maple chai-spiced cashews, put it on your list, now, right after “Maple-Orange Sriracha Roasted Cashews.” Go on, write it down.
They are crunchy. They are a little bit spicy (but not too spicy, just Sriracha-spicy). They are sweet, and with a little bit of orange zest, they are fresh. And complex. And just the best.
I originally discovered them when I made this Asian Slaw in 2014 (oh how the blog …and my photography skills… have changed since then). The rest is history. Now, when I find myself at home with a bottle of sriracha, an orange, maple syrup and some cashews, this is what I do. I know that sounds like a rare aligning of the stars, but actually, it happens all the time. (In fact, I could make a fresh batch right now!)
It’s about time I shared this snack with you, too!
Serves: 4 | Active Time: 30 minutes
- Preheat oven to 350°F. Prep a sheet pan with parchment paper.
- Whisk together the maple syrup, sriracha, orange zest, avocado oil, and salt in the bottom of a medium sized bowl. Place the cashews in the bowl, and toss until completely covered. Spread the coated cashews out on a baking sheet in a single layer.
- Bake for 15-20 minutes, turning them with a spatula halfway through (10 minute mark). Allow cashews to cool.
- Great as a snack! Can also be served on this Asian Slaw.