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sriracha roasted cashews
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4 from 4 votes

Sweet and Spicy Sriracha Roast Cashews

A simple recipe for roasted cashews, coated in a sweet and spicy glaze.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Keyword: easy snack, party and entertaining, spicy snack
Servings: 8
Author: Jess Smith via Inquiring Chef
Cost: $3.00


  • Saucepan
  • Mixing Bowl
  • Half Sheet Pan
  • Parchment Paper


  • 1/4 cup packed Light Brown Sugar
  • 1 Tbsp Sriracha sauce (such as Huy Fong)
  • 1 inch piece Fresh Ginger, finely grated
  • 3 Makrut Lime Leaves, minced (see note)
  • 1 1/2 cups Raw Cashews
  • 1 Tbsp White Sesame Seeds


  • Preheat the oven to 350 degrees F.
  • In a very small saucepan, combine the brown sugar, Sriracha sauce and ginger. Heat over medium high heat, stirring frequently, until the sugar melts, about 5 minutes. Remove from heat and add the makrut lime leaves.
  • Pour the cashews into a mixing bowl. Drizzle the sugar mixture over the cashews and stir well to evenly coat them. Add the sesame seeds and stir again to combine.
  • Line a baking sheet with parchment paper. Spread the cashews out on the parchment paper and bake until crisp, 15-20 minutes, stirring every 5 minutes. Allow to cool completely before transferring to a bowl to serve.


Makrut lime leaves can often be found in the frozen section of Asian grocery stores. They can keep for months in the freezer, and are great in curries and salads. Slice or mince them very thin before using, as the leaves tend to be somewhat tough. If you can't track some down for this recipe, don't worry - it's great even without them!


Serving: 10g | Calories: 174kcal | Carbohydrates: 14g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 6mg | Fiber: 1g | Sugar: 6g