If you’re looking for the snack of champions, you can’t look past these coconut sriracha cashews. Golden, sticky and with that addictive hum of heat, everyone will go nuts for these moreish marvels.
PREP TIME
5 minutes
COOK TIME
20 minutes
SERVES
2-4
Ingredients
2 cups raw cashew nuts
3 tbsp brown sugar
2 tbsp Marion’s Kitchen Coconut Sriracha
1 tsp salt
1 tbsp black or white sesame seeds (or a mix)
1 tbsp crispy fried garlic
1 tbsp chilli flakes
Steps
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Preheat oven to 180°C (350°F) and line a baking tray with baking (parchment) paper. Place the cashew nuts on the baking tray and spread out in an even layer. Roast in the oven for 10 minutes or until lightly golden.
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In the meantime, mix together the brown sugar, Coconut Sriracha and salt in a mixing bowl until well combined. When the cashews are toasted, add them to the bowl, along with the remaining ingredients. Mix until well combined. Reduce oven temperature to 110°C (230°F).
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Return the coated cashew nuts to the baking tray again and spread into an even layer. Transfer tray to the oven and cook for a further 10-12 minutes or until the nuts are looking gorgeous and have a beautiful colour to them. Leave to cool before serving.
What is sriracha?
Sriracha is a type of hot sauce or chilli sauce. It originates from the Sriracha region of Thailand and is made from chilli peppers, vinegar, garlic, sugar and salt. Incredibly versatile, sriracha sauce is often used in southeast Asian cuisine, such as Thai and Vietnamese dishes. Sweet, savoury and with a generous hum of heat, it’s the ideal accompaniment to this snack recipe!
What is coconut sriracha?
My Marion’s Kitchen Coconut Sriracha is a much-loved fan favourite condiment! It features coconut in the recipe, giving it a creamy undertone that really complements the chilli heat and the tanginess. It’s great on so many things: eggs, sandwiches, fries… even ice cream! Check out my article on ways to use sriracha, or find more Coconut Sriracha recipes elsewhere on my site.
Spicy cashew nuts
Made these exactly to a T and they are delicious. Before storing them make sure you lie them flat on baking tray to cook so they dont stick together. Instead of chilli flakes I used a tbsp of crispy chilli oil flakes from the jar without the oil. Absolutely delicious- a subtle hint of spice, can’t wait to put them out on Christmas Day