New This Month

Chili-Lime Cashews


It's a bright idea to add citrus to the classic party pairing of cool drinks, such as our Orange-Rum Punch, and crunchy nuts.

  • Servings: 8

Source: Everyday Food, June 2009


  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon finely grated lime zest
  • 2 tablespoons dark-brown sugar
  • 1/2 teaspoon red-pepper flakes
  • 1 large egg white
  • 3 cups raw unsalted cashews


  1. Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and egg white and whisk together until frothy. Add cashews and toss to coat.

  2. Spread cashew mixture in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.

Reviews Add a comment

  • domry7
    24 JUL, 2017
    It was a hit!! Didn't have coarse salt so used Himalayan fine and because I used my toaster oven to cook, had to set at 325 for 15 mins. It did stick to paper but second batch just sprayed with cooking oil and it was fine. Everyone asked for the recipe. Making it again now.
  • pcwormsergmail
    1 NOV, 2015
    Disappointed. Followed recipe. Lime and "heat factor" from pepper flakes both barely present. Also, nuts ended up sticking to parchment paper. I suggest upping the lime zest to 2 tsp and the red pepper flakes to a full tsp. and checking in every few minutes or so on the roasting nuts to ensure they're not sticking. Use the wooden spoon to move them around the pan.