Spicy Barbecued Cashews

Raw cashews coated in a spiced corn syrup glaze and slow-roasted until deeply crunchy and caramelized. The spice mix is curry powder, cumin, and cayenne, giving these nuts a warm, complex heat that builds with every handful.

The corn syrup serves two purposes: it helps the spices stick to the cashews and it caramelizes during the hour-long bake, creating a glossy, slightly sweet shell around each nut. That sweet coating paired with the cumin and cayenne creates an addictive salty-sweet-spicy combination.

Low and slow at 275°F (140°C) for a full hour is what makes these work. Higher heat would burn the glaze before the cashews toast through. Stirring every 20 minutes ensures even coating and prevents clumping. Let them cool for 20 minutes on the pan before breaking them apart. They’ll still feel soft and sticky when they come out of the oven but firm up as they cool.

Pro Tips

• Use raw, unsalted cashews. Pre-roasted or salted cashews will be too dark and too salty after another hour in the oven
• Stir every 20 minutes without fail. The corn syrup pools and burns if left undisturbed
• Line the sheet with foil for easy cleanup. The caramelized syrup is nearly impossible to scrub off a bare pan
• Store in an airtight container at room temperature. They’ll stay crunchy for about two weeks

Variations

• Smoky version: Add a teaspoon of smoked paprika to the spice mix for a BBQ smokehouse flavor
• Mixed nuts: Use a combination of cashews, almonds, and pecans for a varied party mix
• Honey glaze: Swap corn syrup for honey for a deeper, more complex sweetness