Sweet and spicy is my absolute favorite flavor combination. These Maple Chipotle Cashews are just that. I made these about three or four times to get the spice level that I wanted. Yes, these are spicy!
The first time that I combined maple syrup and chipotle in adobo was in some Maple Chipotle Black Bean Lettuce Wraps with Mango Salsa. I fell in love with the combination and knew it would be a go-to in the future.
Many, many years ago I went to a party where the caterer brought some spicy nuts. She mentioned how easy they were to make, but back then I wouldn’t have even thought to make my own. I was working seven days a week, so I was happy just to have my main meals taken care of. I wasn’t about to go all out and make some spicy nuts! Fast forward to the present and I see how making them really takes no time at all.
These Maple Chipotle Cashews literally take only a few minutes to make. It’s waiting for them to cool that takes time. I found myself eating them hot off the stove because I just couldn’t wait to try some. (I may have burnt my fingers and tongue a couple of times.) After all, a cook has to taste her food, right!
These are great for a party, a mid-day snack, or topped on a salad. I included these in a large salad with avocado, cucumber, onion, carrot, and Blackberry Ginger Balsamic Vinegar. Yum!
Maple Chipotle Cashews
- 2 cups unsalted roasted cashews
- 1/4 cup maple syrup
- 1 tablespoon chipotle powder
- 2 pinches salt
- Mix chipotle powder and maple syrup.
- Put cashews in a pan. Add maple syrup chipotle mixture and salt. Cook on medium high heat for several minutes, until liquid dissolves. Spread cashews on parchment paper or aluminum foil to cool.