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Grill Roasting Makes These Five Spice Cashews Perfect

A pile of lightly glazed cashew nuts

These five spice roasted cashews are certain to drive you nuts.

Inspired by Carolyn Malcoun of Eating Well magazine, these nuts have a pleasant Asian lilt to them. Tossed in five spice powder then roasted to perfection on the grill, these nuts will disappear as soon as you serve them at you next tailgating adventure or backyard cookout.

Be sure to visit our “how-to” post on party nuts here to learn more about grill roasted nuts including the best tools for grilling the nuts, suggested ingredients for customizing this and other recipes and so much more!

Five Spice Cashews Recipe


A pile of lightly glazed cashew nuts
Tried this recipe?Tell others what you thought of it and give it a star rating below.
1.91 from 11 votes
Take party snacks to a new level thanks to these delicious five spice roasted nuts that are prepared on the grill.

Course: Appetizer, Side Dish, Snack
Cuisine: American, Chinese
Difficulty: Easy

Makes:

Servings: 1 pound

Takes:

Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling time: 2 hours

Ingredients

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Preheat your grill/smoker to 225°F in the indirect zone.
  • Soak the nuts in water for 10 minutes and drain well.
  • Mix the juice with the spice and salt, stir in the nuts and coat.
  • Place on an oiled grill topper and smoke for 30 minutes, stirring and flipping after 15 minutes. Take them off, spread the out in a pan and let them cool and harden thoroughly for about 2 hours.

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Published On: 9/21/2018 Last Modified: 4/15/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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