Sweet Ginger Sriracha Roasted Cashews

Sweet Ginger Sriracha Roasted Cashews recipe In Johnna's Kitchen

I’ve been on a roasted nut kick, roasting nuts in the crockpot and in the oven.  They make such a wonderful gift during the holidays and beyond.  A cute little jar of roasted nuts is a welcome hostess gift any time of year.  But mostly they are just delicious to eat!

Yesterday I decided to make roasted nuts with a bit more heat than usual.  I typically stick with sweet and warming spices.  Instead, I decided to work with ingredients that I always have handy: ginger root and Sriracha.  The result is sweet, spicy, a zesty kick of ginger…and addictive.

Sweet Ginger Sriracha Roasted Cashews In Johnna's Kitchen

I’ll be honest and tell you that I ate more than my share of the first batch and didn’t have enough left for the gifts I needed to make.  So I made a second batch.  And then a third.  The gifts are now all made and not a single neighbor has complained about the Sriracha odor pouring out of my house.  No threats of this Srirachi nut roasterie being closed down!

A couple of pointers on this recipe:  Ginger root is fibrous.  If you are concerned about the strands of ginger root looking a little hairy, you can very finely dice your ginger.  While the aroma of these roasting is alluring, use caution when opening up the oven to stir the nuts.  Sriracha and ginger together pack a punch of heat, similar to roasting any spicy chile.  Sinus clearing guaranteed!

Sweet Ginger Sriracha Roasted Cashews

Sweet Ginger Sriracha Roasted Cashews


  • 1 pound (approximately 3 cups) whole cashews (raw preferred, roasted also work)
  • 1/2 cup coconut sugar (Trader Joe's has it for a great price!)
  • 2 Tablespoons Sriracha
  • 2" ginger root, finely grated with a microplane or very finely diced
  • 3 Tablespoons sesame seeds (optional)


  • Heat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
  • In a small saucepan, combine coconut sugar, sriracha and ginger root. Over medium heat, cook until sugar has melted. Stir frequently. This takes about 5 to 7 minutes. It is challenging to tell when coconut sugar has melted, especially after combining with sriracha. It is ok if you heat this mixture to the point that it bubbles just a little.
  • Place cashews in a medium mixing bowl. Pour hot sugar mixture over the cashews and stir well to combine. Add in sesame seeds (optional) and stir again to combine.
  • Pour out onto parchment lined baked sheet. Place in oven. Roast the nuts for 18-20 minutes. Stir every 5 minutes.
  • Remove from oven and allow to cool. After nuts are cool to the touch, you may choose to break them up a bit or leave them in clusters. Store in an airtight container or place in a jar for a gift!


  1. KM Graham says

    These are in my oven right now. They DO smell amazing. And I can already tell from the finger licking I’ve done that they will taste equally good. Thanks, Johnna!

  2. says

    I can’t rave enough about these babies! Even as the heat is getting to me and setting the bag aside (remember that I’m a bit of a novice when it comes to hot stuff), I’m already craving the next one. Totally, totally addictive! Thanks so much for bringing some that you made yourself to Orlando for me. Best food present ever! :-)


  3. says

    Other than meeting your sweet self, belly laughing until the wee hours of the morning, and having your other treat (those amazing cookies!) THESE are the highlight of my weekend in Orlando with you! They were perfect on the plane. Great for on the go snack at work. And currently munching on them as a pre-dinner appetizer. YUM!

  4. Hayley Bruce says

    I just made these today and they are delicious. Definitely a new favorite snack. Thank you for sharing this with the world! Really. Yum!


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