Indian-Spiced Cashews

These toasted and spiced nuts couldn’t be simpler, and couldn’t be more of an impressive dish to toss together to bring to a cocktail party. A combination of earthy coriander, cumin, and turmeric play beautifully off the natural nutty sweetness of cashews, with cayenne and salt adding a pop of salt and spice. 

Indian-Spiced Cashews

I recommend you use the whole cumin and coriander seeds for this recipe, as toasting them beforehand really brings out the flavors in a lovely way. But since this is a dish that’s supposed to be easy and simple, I’ve included amounts for the ground spices as well.

Spices used in this recipe

Coriander, Seeds Whole
Coriander, Ground
Cumin Seed
Cumin Ground
Cayenne Pepper
Salt, California Sea, Grinder
Turmeric, Ground



  1. Preheat the oven to 400°F.
  2. Heat a small, dry skillet over medium-high heat. When hot, toast the cumin and coriander seeds until fragrant, about 1 minute. Grind medium-coarsely in a mortar and pestle or spice grinder. If using pre-ground spices, skip this step.
  3. In a shallow baking dish, spread the cashews out in an even layer and roast until barely golden, 7-10 minutes.
  4. Put the roasted cashews in a medium bowl, drizzle with melted butter, and toss with the toasted spices, cayenne, and turmeric. Salt to taste with sea salt and toss again to coat evenly. Serve warm or at room temperature.

Makes about 1 ½ cups. Adapted from One Good Dish.

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