Recipes » Snacks » Spicy Cashews and Pecans
T. Colin Campbell Center for Nutrition Studies

Spicy Cashews and Pecans

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
This simple yet delectable snack combines the natural richness of raw pecans and cashews with a tantalizing blend of sweet and spicy elements. A drizzle of maple syrup adds a hint of sweetness, while curry powder and cayenne pepper provide a fiery kick that'll awaken your taste buds.
Prep: 5 mins Cook: 20 mins Yield: 2 cups
Gluten Free Soy Free

Author’s notes: 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.

Ingredients

Ingredients

  • 1 cup raw pecans
  • 1 cup raw cashews
  • 1 Tbsp maple syrup
  • ½ tsp curry powder
  • ⅛ tsp cayenne pepper
  • ¼ tsp salt (optional)
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Preheat the oven to 325 °F. Line a roasting pan with parchment paper.
  • 2. 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 15-20 minutes.
  • 3. Remove from oven and allow to cool. Store in an airtight container in the refrigerator for up to two weeks.

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