Spicy Cashew and Coconut Snack Mix

Spicy Thai Cashews

What do my favorite snacks, i.e.  kettle corn, chocolate-covered potato chips, and Costco’s cashew, almond and pumpkin seed clusters have in common?  The irresistible combination of salty and sweet.

And while spiced, candied nuts are certainly nothing new (my previous go-to combined almonds, candied sugar, cumin and cayenne), this Thai snack mix ups the ante by combining cashews, dried coconut, honey and fresh red jalapeno chile pepper into an addicting and slightly spicy treat.

Spicy Thai Cashews

And unlike many of the spiced nut recipes out there, this cashew mix is made on the stove-top.  And why, exactly, is that important or noteworthy?  Well,  you could already be enjoying the fruits of your labor in just about the same amount of time it would take you to preheat your oven.  In my book, that’s a good thing.  Dangerous, but good.

And for my fellow foodies who are similarly without access to Trader Joe’s (I feel your pain!),  your best bet for tracking down raw, unsalted cashews would probably be your local Asian market or health food store.

Spicy Thai Cashews


Spicy Cashew and Coconut Snack Mix

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


* 1 Tablespoon coconut or canola oil
* 2 Tablespoons honey
* 2 cups raw, unsalted cashews
* 1 cup shredded unsweetened, dried coconut
* 1 red Jalapeno chile, seeded and minced
* 1/2 teaspoon salt
* pinch freshly ground pepper


Heat the oil and the honey in a large pan over medium-high heat. Add the cashews, stir to coat and cook, stirring constantly, for about 2 minutes. Add the coconut and continue to cook, stirring constantly, until both the cashews and the coconut are beginning to turn golden.

Add the chile pepper, salt and ground pepper and continue to cook, stirring constantly, until the cashews and the coconut are both golden brown and the chile has toasted a bit. Remove from heat immediately and transfer to a serving bowl. Taste and add additional salt, if necessary.

Adapted from The Food and Cooking of Thailand by Judy Bastyra and Becky Johnson

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7 Responses to “Spicy Cashew and Coconut Snack Mix”

  1. #
    trish — October 14, 2013 at 2:48 pm

    Looks delicious, can’t wait to try! Am considering these as christmas gifts, how long do you think these might keep for?


    • Cate — October 14th, 2013 @ 8:16 pm

      The lasted about a week here (only because I put them in the pantry and forgot about them!) and it was still good- nice and crunchy.

      How long it’ll keep will probably depend on how humid the weather is… maybe do a test run? In a dry climate I’d guess they’d last 2-3 weeks just fine. Hope you like them!


  2. #
    jaime @ asweetroad — October 14, 2013 at 2:54 pm

    Great idea to add coconut, it always tames the spices!


  3. #
    Natasha — October 16, 2013 at 4:01 am

    This looks really good and very addicting!


  4. #
    Barbara — October 17, 2013 at 1:32 pm

    Definitely plan to try this recipe- Like that it’s so easy!


  5. #
    Alicia@ eco friendly homemaking — February 2, 2014 at 6:17 pm

    These look so delicious!!


  6. #
    Emily R. Smith — January 1, 2016 at 5:39 pm

    Oh my deliciousness – this looks divine. Thanks for sharing xo


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