Tangy Lime Chipotle Cashews (Print Version)
# Ingredients:
→ Candied Cashew Coating
01 -
32 ounces whole roasted unsalted cashews (approximately 6 ½ to 7 cups)
02 -
2 tablespoons vegetable oil (e.g., canola), plus additional for oiling pan
03 -
⅓ cup packed light brown sugar
04 -
¼ cup honey
05 -
2 tablespoons freshly squeezed lime juice
06 -
2 teaspoons ground chipotle powder or ground chipotle chile pepper
07 -
2 teaspoons sea salt, plus additional to taste
# Instructions:
01 -
Position the rack in the center of the oven and preheat to 350°F. Lightly oil a large rimmed sheet pan (e.g., 12x18x1-inch) and set aside.
02 -
In a large bowl, combine the cashews with canola oil and mix until evenly coated.
03 -
In a small bowl or large measuring cup, whisk together the light brown sugar, honey, lime juice, chipotle powder, and sea salt until fully combined.
04 -
Pour the prepared coating mixture over the cashews and toss until the nuts are evenly coated.
05 -
Spread the coated cashews onto the prepared sheet pan. Bake for 24 minutes, stirring every 8 minutes.
06 -
After 24 minutes, bake for an additional 1 to 6 minutes until the nuts are glazed and golden brown, for a total cooking time of 25 to 30 minutes.
07 -
Remove the pan from the oven and transfer the nuts to a clean sheet pan using a slotted spoon or spatula. Stir every 1 to 2 minutes until cooled. Taste and adjust salt, if necessary.
08 -
Once completely cooled, store the nuts in an airtight container at room temperature.