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Spicy Cashews

Spicy cashews are great as a holiday party snack or simply to munch on anytime. Spicy cashews can be quite addicting – they are that good. This simple and delicious recipe will make a great holiday gift too!

Spicy CashewsIngredients:

  • 2 cups raw cashew nuts
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1/4 teaspoon black salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon red pepper
  • 1 teaspoon roasted ground cumin seeds powder
  • 1/2 teaspoon mango powder


  1. In a large skillet, roast the cashew nuts in oil over low to medium heat, stirring continuously, until golden brown (seven to eight minutes).
  2. Transfer the cashews to a bowl and let them cool until they are warm (not room temperature, or the spices will not coat cashews).
  3. Mix all the spices in a small bowl. Sprinkle over the warm cashews and toss to coat them evenly.
  4. Store  the cashews in an airtight container once they cool to room temperature.
  5. Enjoy!

Note: These cashews can be stored up to a month.


Substitute peanuts for cashews in the above recipe.

Originally posted 2011-11-25 23:19:45.

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25 thoughts on “Spicy Cashews

  1. So funny. Lolz! She said “Spicy cashews can be quite addicting”, don’t you know the meaning of words. Irresistible is the correct word for this. By the way if you are thinking this another geeky amarican comment, I am also an indian blogger.

  2. Hi Manjula Aunty,

    This is first time i am watching ur site & what ever recipe i was searching same i got from u & its very easy to Make,Thank u so much for this wonderful Recipe….
    Today evening i am going to prepare & taste it.

  3. Made this using raw pumpkin seeds, roasting them in oil as the recipe directs. I had a lot of pumpkin seeds leftover from another recipe, so I thought I would give it a try and maybe they would not be too awful. They are very, very good…the combination of crispy and spicy….simply yummy.

  4. Hi aunty,

    I m going to india for few months leaving my husband in US, i was searching for some snacks which i can stock for him …..this one was great ,thankyou.

  5. Dear Manjula,

    Your spicy cashews are a hit every time I serve them to my guests. They all want the recipe. Thank you for inspiring me with your Indian cuisine.

  6. Hi Manjulaji,
    I like your recipes. I was wondering if you can share a recipe for Chana dal ( you know the kind you buy in store from Haldiram or Mirchmasala, etc). I know it’s easy enough and have even tried it but didn’t came out crunchy as store bought.


  7. I love teh taste. I bet the spice mix would also be great on fresh popcorn and on toasted almonds. You could make the spice powder and just give that as a gift, especially to friends who don’t have exotic Indian ingredients such as amchur and black salt.

  8. an excellent recipe
    Chickpeas are rich in protein, minerals (phosphorus, potassium, magnesium, calcium, iron) and vitamins B. With a high concentration of protein (24%) plus a percentage of carbohydrates and consistent fat, chickpeas has great food value, largely replacing meat protein.
    Ingredients: 1 cup chickpeas to soak you put in warm water for 12 hours at least, leeks, 2 tablespoons chopped parsley 2 tablespoons chopped coliandru, 1 teaspoon salt, 1 clove garlic, Pier, Susan.
    After the soaked chickpeas, put it in blender and apparently it with leeks, parsley, coriander, salt, garlic and perished.
    We form their composition and rolling the balls of the sesame.
    Antiaderenta put in a pan and fry a little olive oil on both sides chick pea meatballs.
    Are delicious and healthy!

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