Chile-Honey Roasted Cashews

Talk about sweet heat! Buttery cashews, ancho chile powder, dried chile peppers, honey, and salt - put them all together on a baking sheet and magic happens! And it happens in less than 20 minutes.

About the dried chile peppers: Any dried chile pod will work for this recipe - we're not actually rehydrating them or cutting them up - they stay whole and infuse just enough heat into the cashews while they roast. They also make a pretty cool garnish. I used Gaujillo, but you can also use Chile de Arbol (those are pretty hot), Ancho and Pasilla chile peppers.

Want to make more? These sweet and savory nuts are perfect for parties so feel free to double or triple the recipe if desired.

Chile-Honey Roasted Cashews 

2 cups raw cashews
4 dried chile peppers of choice
2 teaspoons olive oil
2 teaspoons honey
1/2 teaspoon ancho chile powder
Kosher salt

Preheat the oven to 325. Line a large baking sheet with parchment paper.
In a large bowl, combine the cashews, chile peppers, oil, honey, and chile powder. Toss to coat the cashews. Transfer the cashews and peppers to the prepared pan and spread out in an even layer. Season generously with the salt.

Roast for 10 to 15 minutes, stirring every 5 minutes, until just golden brown.
Serve the cashews, warm or room temperature, with the dried chile peppers as garnish.

Makes 2 cups