Sweet & Spicy Sriracha Cashews (Naturebox Copycat)
Salads aren’t boring, your toppings are. Back up, I apologize. I didn’t come here to insult you in my first sentence; it’s just that I’ve learned a thing or two about salads. I’ve learned that salads have the potential to be vibrant, interesting, filling, delicious; they just need a little TLC.
Is iceberg lettuce with ranch a salad? Yes. It’s probably the salad that comes to mind if you hate salads. It’s also the only salad we ate growing up. My salads have come a long way since iceberg lettuce; they’re now one of my favorite summer meals. If I had to pinpoint the difference between a bad salad and a good one, it comes down to what’s on top.
These Sriracha cashews are addicting to eat on their own but they also make a next-level salad topping. They’re sweet, spicy, CRUNCHY, and filling. You will want one or two on every forkful!
It’s a Texture Thing
You don’t want just one texture in a salad, you want something delicate (spinach, arugula), something hearty (roasted veggies, beans, protein), something sweet or sharp (dried cherries, gorgonzola), and last but not least, something crunchy (nuts, seeds, croutons, parmesan crisps).
These cashews fit the bill for a spicy, savory, and crunchy topping. Even better: they’re high in healthy fat to keep you full.
Pro Tip: Bake Extra
As soon as you try these, you’re going to eat half the pan. They might not make it into a salad! If you let your spouse have a bite, they will beg for more. Then your spouse will drive to Smiths and pick up another pound of cashews. He or she will drop the cashews on the counter and say “I bought more cashews so we can make another batch.” Lol “we”.
sweet + spicy
servings: 1 cup
2 pounds cashews dried, unsalted
3 tablespoons honey
2 tablespoons sriracha or less
1 tablespoon seseame seeds
1 teaspoon salt
½ teaspoon cumin
½ teaspoon cinnamon
Preheat oven to 350 degrees. Line a sheet pan with parchment paper and spray lightly with cooking oil.
Optional: Gently crush cashews with the base of a heavy glass or spoon.
Whisk together sriacha, honey, salt, cumin, and cinnamon in a large mixing bowl. After everything’s incorporated, toss in cashews and stir to coat them all.
Arrange cashews as evenly as possible on your lined baking sheet and bake for 5-7 minutes.
Give them a good stir and bake another 5-7 minutes.
Remove cashews from the oven and let them cool (they’ll develop a glorious candied coating).
Transfer to an airtight jar or bag for storing.