These sweet and spicy Maple Chipotle Cashews make a great gift or appetizer. They are made in minutes with the perfect balance of flavors.
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"This made a great addition to tapas on the deck. I served this with Iberica cheese sliced thinly and fig preserves. Lovely course and it was a big hit.
Leftovers stored beautifully and were yummy on a salad a few days later! - Laura"
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!
These spicy roasted cashews literally take only a few minutes to make. No oven is required! 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 candied cashews make a great gift. Put them in a mason jar with a pretty ribbon and you're all set! You may also like my Easy Polymer Clay Ideas.
They are a healthy snack. They also make a great addition to a salad.
Other recipes to try are my Almond Bacon recipe, Roasted Rosemary Walnuts, and Smoky Maple Glazed Walnuts on the stovetop.
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🧾 Ingredients
- Cashews: I used unsalted roasted cashews because I like to control the amount of salt. I like roasted for the crunchy roasted taste. You could use salted roasted cashews or raw cashews that you roast yourself.
- Maple syrup: For its sweet maple flavor. I used pure maple syrup. Both grade A and B will work. Maple and chipotle also taste good in Maple Chipotle Black Bean Lettuce Wraps.
- Chipotle powder: Adds a spicy smoky flavor.
- Salt: Enhances flavors.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Cayenne pepper or paprika
- Sriracha powder
- Cinnamon
- Ginger
- Agave syrup
- Almonds, pecans, or walnuts
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🔪 Instructions
Step 1: Mix chipotle powder and maple syrup.
Step 2: Put cashews in a skillet. Add maple chipotle mixture and a pinch or two of salt.
Step 3: Cook on medium heat for several minutes.
Step 4: Spread cashews in a single layer on parchment or foil on a baking sheet until they cool to room temperature.
🥡 Storage
These candied cashews will last for 2-3 weeks in an airtight container in the pantry, and even longer if stored in the fridge or freezer.
🍽 Serving
- Snack or appetizer
- Salad
- Ice cream
- Overnight oats
- Pancakes
🥜 Other Candied Nuts
🎥 Video
These spicy candied cashews take no time at all, so there's no excuse not to make them!
If you tried this Maple Chipotle Cashews Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on September 20, 2016. I added new photos, text, and a video when I republished it.
📋 Recipe
Maple Chipotle Cashews
Ingredients
- 2 cups unsalted roasted cashews
- ¼ cup maple syrup
- 1 tablespoon chipotle powder
- 2 pinches salt
Instructions
- 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, stirring frequently until liquid dissolves. Spread cashews on parchment paper or aluminum foil to cool.
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Diane says
After I spread the cashews to cool I noticed they wouldn't harden so I placed the pan into a 200 degree oven for about 30 minutes, tossing every few minutes.
They did harden when the cooled and what clumps there were I just broke apart. They would clump again when stored so I just shook the jar to break apart before serving them at our tapas party.
They were a hit and the stickiness was reduced with the baking.
Rex says
Good idea, but the nuts clumped together and are definitely a "stuck in your teeth" food.
Bev Brinson says
I made this, and since I live in Mexico I ground dried chipotle chiles. Maybe it would be different with powder? The maple syrup is sticky, so I didn't have individual nuts, but a clump. The flavor is good, but they are hard to eat.
Laura says
This made a great addition to tapas on the deck. I served this with Iberica cheese sliced thinly and fig preserves. Lovely course and it was a big hit.
Leftovers stored beautifully and were yummy on a salad a few days later!
Willow Moon says
I am so glad that you and your guests liked them! Thanks Laura!