These sweet and spicy cashews will be the star of any cheese board

These sweet and spicy cashews are endlessly versatile. They can be a late-night snack, an inspired addition to a cheese board or even a thoughtful host gift during the holiday season. The recipe comes together in about 15 minutes using only a few ingredients, like turmeric to give the nuts a golden colour, red chilli powder for heat and amchur (dried mango powder) for a tangy pop — and blooming the spices in warm oil brings out their flavour. When you put these cashews out, they’re sure to be gone in a flash, even if you make a double batch.

Ingredients

• 2 cups raw cashews
• 4 tbsp maple syrup
• 2 tsp kosher salt
• 2 tbsp extra-virgin olive oil
• 1 tsp red chilli powder, or more to taste
• ½ tsp ground turmeric
• 1 tsp amchur
• 4 tbsp sesame seeds
• ½ tsp flaky salt

Preparation

Heat oven to 325 F with the rack in the middle position, and line a baking sheet with parchment paper.

In a large bowl, toss the cashews with maple syrup and kosher salt until evenly coated.

Heat olive oil, red chilli powder, turmeric and amchur in a small frying pan over medium heat. Cook, stirring often, until the spices are fragrant, about 30 seconds. 

Pour the spiced oil over the cashews and mix well. Add sesame seeds and toss until combined.

Spread the cashew mixture in an even layer on the prepared sheet and bake, stirring halfway through, until the cashews are golden and fragrant, 12 to 15 minutes.

Sprinkle with flaky salt and let the nuts cool completely. Then break apart any chunks and serve.

You can store the cashews in an airtight container for up to one week.

Serves 6

Produced in collaboration with CBC Creator Network.