Spicy Cashews and Pecans

Spicy Cashews and Pecans

These Spicy Cashews and Pecans are going to be devoured quickly, so you may need to make a double batch.

Crispy, savory, salty sweet, plus the heat…and the curry! Irresistible. You have to trust me.

Perfect with champagne or holiday cocktails, these delicious nuts make a great homemade gift from your kitchen, too.

I have made this recipe many times with only cashews. This year, my favorite combination is half pecans, half cashews. You might try almonds or walnuts, too. Just remember to use raw nuts, rather than roasted, to prevent over-toasting.

These spicy nuts are totally addictive! Enjoy, and Happy Holidays!

SPICY CASHEWS AND PECANS

  • Servings: makes 2 cups
  • Print

1 cup raw pecans
1 cup raw cashews
1 tablespoon date syrup (or maple syrup)
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/4 teaspoon salt

Instructions

Preheat the oven to 325 degrees. Line a nonstick roasting pan (I use Scanpan) with parchment paper.

In a large bowl, combine all ingredients and toss very well to combine. Pour the coated nuts onto the parchment paper, and spread evenly in a single layer. Bake until the nuts are fragrant and toasty, about 25 to 30 minutes.

Remove from oven and allow to cool. Store in airtight container in the refrigerator for up to two weeks.

(Inspired by The Food You Crave, by Ellie Krieger)

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

4 thoughts on “Spicy Cashews and Pecans