Small Batch Spiced Cashews

These Spiced Cashews are buttery and savory, with a fun gingery kick. A small handful is the perfect afternoon snack to tide you over until dinner!

Closeup of seasoned cashews in a small mason jar.

Similar to our popular rosemary cashews, this small-batch recipe makes just one cup of salty roasted nuts.

But you can easily double or triple the recipe to make more if you want!

In addition to snacking, they’re also great for adding some crunch to salads and wraps. I like to toss a handful in this Curried Egg Salad For Two and our Greek Yogurt Chickpea Salad Wraps.

Recipe ingredients arranged on a wooden table with labels.

Recipe Ingredients

  • raw cashews
  • maple syrup
  • olive oil (avocado oil or coconut oil tastes good too!)
  • yellow curry powder (we used Trader Joe’s brand)
  • ground cumin
  • ground ginger
  • salt

How to Make Spiced Cashews

Step 1. Start by preheating the oven or toaster oven to 325°F. Then grab a small rimmed pan (like a 1/8 Sheet Pan) and lightly spray or brush it with oil.

Cashews and seasonings in a glass bowl with a blue spatula.

I like to use a light-colored metal pan, as this article from Taste of Home points out some darker pans absorb more heat and tend to burn nuts. If you’ve only got a dark pan, reduce the temperature to 300°F and check on your nuts more often.

Step 2. Gather the spices, oil, and maple syrup. Dump everything (except the cashews) into a large bowl and whisk the ingredients together. Then add the cashews.

Pro Tip: Initially, it might feel like there isn’t enough coating but don’t worry it will be plenty. Just keep stirring.

Coated cashews on a small baking sheet.

Step 3. Arrange the nuts in a single layer on your prepared pan. Cook until the nuts are fragrant and toasted, about 14 to 15 minutes.

For even toasting and to prevent sticking you’ll want to stir the cashews after 7 minutes. Then again every 3 or 4 minutes until they’re toasted.

Toasted curry spiced cashews on a metal spatula.

Step 4. Once the roasted cashews are ready, remove the pan from the oven and give it one last good stir. Then let the nuts cool on the pan completely.

It’s okay if they are still a little sticky. The coating will dry and crisp up more while the nuts cool on the pan.

Step 5. Store your curry spiced cashews in a covered jar so they’re prepped and ready to tame your next salty snack craving!

Spiced cashews in a small mason jar on a wood table.

More Easy Snack Recipes

Closeup of seasoned cashews in a small mason jar.

Small Batch Spiced Cashews

Yield: 1 Cup Seasoned Nuts
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Perfect for a quick snack, these savory-sweet nuts also make a great gift during the holidays. To whip up a larger batch, double or triple the ingredients and use a larger pan. 


  • Spray Oil
  • 2 teaspoons Pure Maple Syrup
  • 1/2 teaspoon Olive Oil
  • 1 teaspoon Yellow Curry Powder
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Fine Sea Salt
  • 1 cup Raw Unsalted Cashews


  1. Preheat the oven to 325°F and adjust the cooking rack to the middle placement. If using a toaster oven, move the rack to the bottom placement and select the BAKE setting.
  2. Spray a small baking pan with cooking oil and set aside.
  3. In a large bowl, whisk together maple syrup, olive oil, curry powder, cumin, ginger, and sea salt. Add cashews and stir well to coat.
  4. Pour nuts onto prepared pan and arrange in a single layer.
  5. Cook nuts until lightly toasted, stirring occasionally, about 14 to 16 minutes.
  6. When the cashews are finished cooking, remove the pan from the oven, stir nuts again, and arrange in a single layer.
  7. Leave nuts on the pan to cool completely before devouring or storing in a well-sealed container.
Nutrition Information:
Yield: 4 Serving Size: 1/4 cup
Amount Per Serving: Calories: 175Total Fat: 12.6gSaturated Fat: 2.1gCholesterol: 0mgSodium: 123mgCarbohydrates: 10.6gFiber: 1gSugar: 4gProtein: 5g

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        1. These are amazing. I just quintuppled (is that how you’d say 5x ???) the recipe. Baked on a parchment-covered & sprayed cookie sheet for 15 mins at 325, stirring every 5 mins. Only recipe substitution was Himalayan Pink salt. Can not wait to share these as Christmas gifts and treats.

          1. Wow, that’s so cool Lindsey. I’m glad you enjoy the nuts enough to share them – that’s a big compliment for sure 🙂

            Thanks for your bigger batch tips – I’ve got some Himalayan Pink Salt in the pantry and can’t wait to try it!

            Merry Christmas and Happy Holidays!!