Spiced Cashews

Here’s a super simple appetizer I’m making for Thanksgiving this year.   All you have to do is saute some cashews and add any spices that you would like.  Seriously, it’s that easy.

Plain, Spicy, & Rosemary Cashews

Spiced Cashews          Print Recipe
From Spoonfulosugar


2 Cans (10 oz each) salted cashews
3 Tbsp butter
1 Tbsp canola oil
Any spices you want (chili powder, crushed red pepper flakes, and cayenne pepper for the spicy; rosemary)


In a large skillet, saute cashews in butter and oil for 4-5 minutes or until golden brown.  Spread on  a paper towel-lined baking sheet; let stand for 2-3 minutes.  Transfer to a large bowl (or medium bowls if doing multiple flavors).  Sprinkle with spices.  Start with 1/2 teaspoon of each spice and keep adding spices and tasting until you get to a flavor you like.  I go heavy on the spicy cashews, probably 2 tablespoons of chili powder, 1/2 tsp red pepper flakes, and 1 tsp of cayenne pepper.  Store in an airtight container.

Butter and oil melting

Sauted cashews

Let the cashews drain off some of the butter and cool

Mix the spicy cashews

Mix the rosemary cashews

Spicy Cashews

Rosemary Cashews

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