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Sriracha Cashews


After years of eating nuts for snacks, it was time to mix them up. I started with my curried cashews. But this time I decided to amp them up with a little heat. Others have attempted this concoction with tons of sugar, which defeats the point of have a low-carb snack. My recipe calls for just a tablespoon of organic raw honey, which is loaded with anti-bacterial and anti-oxidant qualities. Feel free to be creative, adding more Sriracha if you want more heat, toss on some sesame seeds, add more honey if you like salty-sweet snacks. Here's how I worked this batch...



  • 1 egg white

  • 1 T filtered water

  • 7 oz roasted unsalted cashews

  • 1 T raw honey - heated to liquefy

  • 1/8 - 1/4 cup Sriracha

  • 1 tsp almond flour

  • Optional: 1/2 tsp salt



  • Pre-heat over to 300º, move top rack to second level from top.

  • Whisk water and egg white in a bowl.

  • Toss nuts into the egg bowl and coating completely. 

  • Strain for several minutes, shake out excess liquid.

  • In a separate bowl, mix honey, Sriracha, almond flour and optional salt.

  • Add nuts to sriracha mix. Coat completely. 

  • Line a cookie sheet with parchment paper. 

  • Spread cashews out on the pan evenly. Drizzle the remaining sauce from bowl over the nuts. 

  • Cook for 20 minutes. Remove from oven. Toss nuts, scraping Sriracha sauce off bottom of parchment and tossing with the nuts.

  • Cook for another 10 minutes. Don't let them burn.

  • Cool completely in pan to put the crunch back in your cashews.


HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.



Write-up by Pam.


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