Roasted Sriracha Cashews

Roasted Sriracha CashewsWho says fireworks are only for the sky? While the US’ Independence Day may have been yesterday, that doesn’t mean you can’t set off some food fireworks on your tongue — in the form of roasted sriracha cashews.

For an added layer of umami, I tossed the cashews in a teriyaki sauce before coating them in sriracha. The result was a bite of “Hello, spicy!” followed by savory and ending with the creamy characters of the cashew. What an addictive snack! Serve these with a beer, microbrew of course. A Pale Ale or Pilsner would be quite nice, tempering the spice and cutting through a bit of the fattiness of the nuts.

Roasted Sriracha Cashews

1 pound plain cashews
2 Tablespoons teriyaki sauce
2 Tablespoons sriracha sauce

Preheat oven to 350 degrees F.
In a large bowl, toss cashews with teriyaki sauce. Let sit for a couple of minutes.
Toss with sriracha sauce until fully coated and let sit another couple of minutes.
Line a baking sheet with parchment paper and spread the cashews in a single layer over the paper.
Roast for 20 minutes, stirring the cashews at the 5, 10, and 15 minute marks.
Remove from oven and allow the cashews to cool completely.

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