I absolutely LOVE nuts. But if I had to pick a favourite then cashews would probably be it. I mean, you can make cheesecake vegan with cashews! Simply soaked, you can turn them into the creamiest cream cheese replacement. Or you can drown them in herbs and spices and bake them into these crunchy little wonders of flavour!
I’d also like to introduce you to Hunter & Gather – a truly lovely couple who do some amazing things with avocados! Like their Avocado Oil – which you use exactly like you would olive or coconut oil. It’s also highly resistant to oxidisation meaning it can be stored longer than most oils. And because of this stability it’s also great for cooking at higher temperatures without smoking or losing its health benefits!
Avocado oil is also great for hair, skin and gut health so pour it in or on your food or yourself 😜
All this makes these spicy nuts SO delectably moreish! We’ve got chilli flakes, smoked paprika, cumin and sweetness from maple syrup. The avocado oil brings it all together in an “I really can’t stop eating these” kinda way!
And with only 20 minutes cooking time, you can have these in a bowl on your lap in a jiffy because as it’s currently -600° here in the UK and I need something that’s going to warm me up from the inside out. Ok so it’s actually 0° but we’re just not equipped for it in this country and we do like to talk/complain about the weather. A lot. (Read ALL the time)
I also confess I’m a complete spice wimp. I never got used to my mouth feeling like the the fiery depths of Mordor so feel free to spice these up as much (or as little!) as you’d like. No judgements here 😉
Spicy Roasted Cashew Nuts
Yield 2 portions as a snack
- 1 cup shelled cashew nuts
- 1 tblsp Hunter & Gather Avocado Oil
- 1/2 tsp red chilli flakes
- 1/2 tsp smoked paprika
- 1 tsp maple syrup
- salt and pepper
- Optional: squeeze of lime juice
- Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a small baking tray with parchment
- In a medium bowl mix all the ingredients together, coating the cashews well
- Tip into your baking tray and roast for 10 minutes, take the tray out of the oven and give the nuts a stir then pop back in for another 10 minutes
- Leave to cool slightly before eating (the hardest part of this recipe 😉)