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I made these for my brother as part of his Christmas bag and I kept a few to snack on because they turned out pretty tasty. I don’t think I let them air dry long enough after they baked because they stayed a little sticky. I still loved the spicy and sweet combo so I’ll be making these again for sure.

Sriracha and Honey Roasted Cashews

(Adapted from See and Savour)


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4 cups of Raw Cashews

1/2 cup of Honey

2 tablespoons of Sriracha (use less if you can’t take the heat!)

2 tablespoons of Olive Oil

1 thumb size grated Ginger (I used 1/4 teaspoon of dried ginger)

3 tablespoon of Sesame Seeds


Preheat the oven to 350º. In a medium bowl, whisk together honey, sriracha, ginger and olive oil.


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Pour mixture with raw cashews and stir until evenly coated. Fold in sesame seeds.


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On a lined baking sheet (don’t forget to line the baking sheet or it makes for a little messier clean up!) spread cashews evenly onto sheet tray. Bake for 10-15 minutes stirring occasionally. Once golden allow cashews to cool before serving!

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