Maple & Sriracha Roasted Cashews

Yesterday I completed the last long run of my half marathon training! I love the timing of this half because it allows me to get all of my training done and enjoy Thanksgiving, and then have the race be over just in time for the hustle and bustle of Christmas season.

12 miles

Yesterdays’s run was hard. Really hard. I once thought that long runs get easier the longer you’ve been running. Nope. I had to fight for every mile today. I took a few breaks and somehow made it through 12 miles. I am so glad I am done with long training runs. Just two weeks until I add another half marathon to my belt!

Enough about running! Let’s get to this amazing recipe I have for y’all today. Lately, I’ve been searching for a salty snack in the afternoons and not finding anything that is both healthy and appealing in my pantry. When I feel like putting in the effort, I’ve been making my own popcorn. But, more often than not, I don’t have the patience to wait for the kernels to pop and I end up grabbing handfuls of goldfish.

I finally turned my oven on and created a healthy homemade snack that I love: Maple & Sriracha Roasted Cashews.

Maple & Sriracha Roasted Cashews

Just the right amount of sweetness, spiciness, and saltiness!

In general, I’m not a huge fan of nuts. While I’ve found that I really enjoy flavored cashews, they tend to be the most expensive nut at the store. There are some flavored cashews that are quite good, but they can become a pricey addiction. It’s much cheaper to buy a tub of cashews at Costco and make your own!

These roasted cashews are incredibly easy to make and come together in less than 20 minutes. The only tricky part is that the flavoring will stick to your pan if you don’t use a silpat mat or parchment paper.

Maple & Sriracha Roasted Cashews

Maple & Sriracha Roasted Cashews

• 2 cups raw, unsalted cashews
• ¼ cup maple syrup (honey will work too)
• 1 tbsp. sriracha
• 1 tbsp. olive oil
• ½ tsp grated ginger
• 2 tbsp. sesame seeds

1) Preheat oven to 350.
2) In a large bowl, mix together the maple syrup, sriracha, olive oil and ginger.
3) Add the cashews and stir to coat.
4) Pour the cashews onto a baking sheet lined with a silpat or parchment paper.
5) Spread them in an even layer and sprinkle the sesame seeds on top.
6) Bake for about 15 minutes, until golden.
7) Let cool for at least 10 minutes and enjoy!

This entry was posted in Asian, Fitness, Gluten-free, Half-Marathon Training, Recipes, Running, Snacks, Vegetarian and tagged , , , , , , . Bookmark the permalink.

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