Reviews (2)        Add Rating & Review     238 Ratings   5 star values:        51    4 star values:        70    3 star values:        74    2 star values:        35    1 star values:        8                Martha Stewart Member     Rating: 5 stars       07/24/2017   It was a hit!! Didn't have coarse salt so used Himalayan fine and because I used my toaster oven to cook, had to set at 325 for 15 mins. It did stick to paper but second batch just sprayed with cooking oil and it was fine. Everyone asked for the recipe. Making it again now.         Martha Stewart Member     Rating: Unrated       11/01/2015   Disappointed. Followed recipe. Lime and "heat factor" from pepper flakes both barely present. Also, nuts ended up sticking to parchment paper. I suggest upping the lime zest to 2 tsp and the red pepper flakes to a full tsp. and checking in every few minutes or so on the roasting nuts to ensure they're not sticking. Use the wooden spoon to move them around the pan.

Back to Chili-Lime Cashews All Reviews for Chili-Lime Cashews - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chili-Lime Cashews Recipe Summary Servings: 8

Ingredients Ingredient Checklist 2 1/2 teaspoons coarse salt 1 teaspoon finely grated lime zest 2 tablespoons dark-brown sugar 1/2 teaspoon red-pepper flakes 1 large egg white 3 cups raw unsalted cashews

Gallery Chili-Lime Cashews

Recipe Summary Servings: 8

Chili-Lime Cashews

Chili-Lime Cashews

Chili-Lime Cashews

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 2 1/2 teaspoons coarse salt 1 teaspoon finely grated lime zest 2 tablespoons dark-brown sugar 1/2 teaspoon red-pepper flakes 1 large egg white 3 cups raw unsalted cashews

Directions

Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and egg white and whisk together until frothy. Add cashews and toss to coat.

Spread cashew mixture in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.

Reviews (2)

 Add Rating & Review     238 Ratings   5 star values:        51    4 star values:        70    3 star values:        74    2 star values:        35    1 star values:        8        

   Martha Stewart Member     Rating: 5 stars       07/24/2017   It was a hit!! Didn't have coarse salt so used Himalayan fine and because I used my toaster oven to cook, had to set at 325 for 15 mins. It did stick to paper but second batch just sprayed with cooking oil and it was fine. Everyone asked for the recipe. Making it again now.         Martha Stewart Member     Rating: Unrated       11/01/2015   Disappointed. Followed recipe. Lime and "heat factor" from pepper flakes both barely present. Also, nuts ended up sticking to parchment paper. I suggest upping the lime zest to 2 tsp and the red pepper flakes to a full tsp. and checking in every few minutes or so on the roasting nuts to ensure they're not sticking. Use the wooden spoon to move them around the pan.

Reviews (2)

Add Rating & Review     238 Ratings   5 star values:        51    4 star values:        70    3 star values:        74    2 star values:        35    1 star values:        8

Add Rating & Review

238 Ratings 5 star values: 51 4 star values: 70 3 star values: 74 2 star values: 35 1 star values: 8

238 Ratings 5 star values: 51 4 star values: 70 3 star values: 74 2 star values: 35 1 star values: 8

238 Ratings 5 star values: 51 4 star values: 70 3 star values: 74 2 star values: 35 1 star values: 8

  • 5 star values: 51 4 star values: 70 3 star values: 74 2 star values: 35 1 star values: 8

    Martha Stewart Member     Rating: 5 stars       07/24/2017   It was a hit!! Didn't have coarse salt so used Himalayan fine and because I used my toaster oven to cook, had to set at 325 for 15 mins. It did stick to paper but second batch just sprayed with cooking oil and it was fine. Everyone asked for the recipe. Making it again now.  

Martha Stewart Member     Rating: Unrated       11/01/2015   Disappointed. Followed recipe. Lime and "heat factor" from pepper flakes both barely present. Also, nuts ended up sticking to parchment paper. I suggest upping the lime zest to 2 tsp and the red pepper flakes to a full tsp. and checking in every few minutes or so on the roasting nuts to ensure they're not sticking. Use the wooden spoon to move them around the pan.

    Martha Stewart Member

    Rating: 5 stars 07/24/2017

It was a hit!! Didn’t have coarse salt so used Himalayan fine and because I used my toaster oven to cook, had to set at 325 for 15 mins. It did stick to paper but second batch just sprayed with cooking oil and it was fine. Everyone asked for the recipe. Making it again now.

Rating: 5 stars

Rating: Unrated 11/01/2015

Disappointed. Followed recipe. Lime and “heat factor” from pepper flakes both barely present. Also, nuts ended up sticking to parchment paper. I suggest upping the lime zest to 2 tsp and the red pepper flakes to a full tsp. and checking in every few minutes or so on the roasting nuts to ensure they’re not sticking. Use the wooden spoon to move them around the pan.

Rating: Unrated

All Reviews for Chili-Lime Cashews

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chili-Lime Cashews

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest