Appetizers & Snacks/

Smoky Chipotle Cashews

Anacardos Enchipilado
From Season 9 - Mexico: One Plate at a Time
Servings: 3cups


  • 2tablespoons olive oil
  • 2tablespoons agave syrup or honey
  • 1 to 2 teaspoons powdered chipotle chile
  • 1teaspoon salt
  • 1/2teaspoon ground black pepper, preferably freshly ground
  • 1/2teaspoon ground allspice, preferably freshly ground
  • 3cups (about 1 pound) raw cashews


Prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. Bank the coals to one side.

In a small bowl, combine the oil, agave syrup or honey, chile, salt and spices. Measure the cashews into a large bowl, pour the seasoning syrup over the nuts and mix well to distribute the spices evenly.

Position a medium sized rimmed baking sheet or perforated grill pan over the cooler side of the grill. If you’re using a perforated grill pan, make sure to line it with a silcone baking mat or parchment paper. Spread the cashews in a single layer on the baking sheet, cover the grill and cook, stirring regularly to ensure even toasting, for 10 to 20 minutes, depending on the heat of your fire. Remove the nuts from the fire and continue to stir occasionally so they don’t stick together as they cool. Scoop into a serving bowl and they are ready for your guests to enjoy.


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