Roasted Cashews Three Ways: Paprika, Zaatar or Honey
A tray of warm cashews is easy to customise with pantry spices. The base recipe uses paprika and sesame; two simple variations offer zaatar or a honey-cinnamon finish. Make separate batches rather than adding every seasoning together.
- Prep
- 5 min
- Cook
- 12–16 min
- Yield
- 6 snack portions
- Notes
- Baking tray
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Raw unsalted cashews | 250 g | View product |
| Neutral oil | 2 tsp | |
| Paprika | 1 tsp | View product |
| Roasted sesame seeds | 1 tbsp | View product |
| Fine salt | ¼ tsp, or to taste | |
| Variation: zaatar instead of paprika and sesame | 2 tsp | View product |
| Variation: honey instead of paprika and sesame | 1 tbsp | View product |
| For honey variation: ground cinnamon | ¼ tsp | View product |
Use the listed weights where possible. One tablespoon is 15 ml and one teaspoon is 5 ml. Optional additions and alternatives are marked in the table.
Ingredients from Moayeri
Choose the ingredients you need for your batch. Some cards are optional additions or alternatives, as marked above.
Raw Cashews
In stock
Method
Heat the oven
Set the oven to 160°C conventional or 140°C fan. Line a shallow tray with baking paper. Keep the nuts in a single layer so they roast evenly.
Season the base batch
Toss cashews with oil, paprika and salt until lightly coated. Reserve the already-roasted sesame for the end.
Roast carefully
Roast for 12–16 minutes, stirring halfway and checking often near the end. Remove when lightly golden; they continue to darken on the hot tray. Add sesame and transfer to a cool plate.
Try the variations
For zaatar cashews, roast with oil and minimal salt, then toss with zaatar while warm. For honey-cinnamon cashews, coat with oil, honey and cinnamon before roasting; check from 10 minutes because honey browns quickly.
Cool fully
Spread the nuts apart and let them cool completely before storing airtight. Honey-coated nuts may need separating while still warm.
Helpful tips
- Roasted cashews firm up as they cool; softness straight from the oven does not mean they need much longer.
- Zaatar blends can contain salt and sesame, so taste before adding extra salt.
- Use low heat and frequent checks for honey-coated nuts.
FAQs
Can I use already salted cashews?
The recipe is designed for raw unsalted nuts. Already-roasted nuts need less time and no additional salt.
Why did the seasoning burn?
A high oven temperature or too much time can scorch spices and honey before the nut is ready. Roast gently.
Ready to serve
Serve the three flavours in separate bowls. Let every batch cool fully for its best texture.