Spicy Masala Cashews Recipe – Easy Indian Snack with Chili & Salt

Last Updated on 4 months by Neha Deshmukh

Spicy Masala Cashews Recipe – Easy Indian Snack With Chili & Salt

Hey everyone! If you’re anything like me, you always need a quick and satisfying snack on hand. And honestly, nothing beats a crunchy, flavorful handful of masala cashews. I first made these for a Diwali get-together years ago, and they’ve been a hit ever since! They’re so easy to whip up, and the perfect balance of salty, spicy, and tangy. Let’s get into it, shall we?

Why You’ll Love This Recipe

These spicy masala cashews are seriously addictive. They’re ready in under 15 minutes, require minimal ingredients, and are a fantastic alternative to store-bought snacks. Plus, you control the spice level – perfect for tailoring to your taste! They’re great for movie nights, afternoon tea, or just when you need a little pick-me-up.

Ingredients

Here’s what you’ll need to make a batch of these delicious cashews:

• 2 cups cashews (approximately 200g)
• 2 tablespoons butter (approximately 30g)
• 1 teaspoon salt (approximately 6g)
• 0.25 teaspoon citric acid (approximately 1.5g)
• 0.5 teaspoon red chili flakes (approximately 3g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Cashews: Choosing the Right Quality

Good quality cashews are key! Look for cashews that are plump and have a consistent color. You can use whole or broken cashews – it really doesn’t matter for this recipe. I usually grab a big bag of whole cashews and sometimes they break a little during the process, which is totally fine.

Butter: Salted vs. Unsalted & Alternatives

I prefer using salted butter for this recipe, as it adds to the overall flavor. If you only have unsalted butter, just add an extra pinch of salt to the spice mixture. You could also use ghee for a richer, more traditional Indian flavor!

Red Chili Flakes: Heat Level & Regional Variations

The amount of red chili flakes determines the spice level, so adjust to your preference. Kashmiri chili flakes will give you a vibrant color with a milder heat, while other varieties will pack more punch. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Citric Acid: Purpose & Substitutes

Citric acid is what gives these cashews that lovely tangy flavor and helps keep them crisp. If you don’t have citric acid, you can substitute with a squeeze of lemon juice (about 1/2 teaspoon), but the texture might not be quite as crunchy.

Salt: Type & Importance

I usually use fine table salt, but sea salt works beautifully too. Salt is crucial for balancing the flavors, so don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, let’s make our spice mix. Grind the salt, citric acid, and red chili flakes together in a mortar and pestle until it’s a coarse mixture. This really helps release the flavors.
2. Now, melt the butter in a skillet over low-medium heat. You want it melted, not browned!
3. Add the cashews to the skillet and stir continuously to make sure they’re all coated in that lovely melted butter.
4. Toast the cashews for 8-10 minutes, stirring frequently. Keep a close eye on them – you want them to turn a light golden brown. They’ll start to smell amazing!
5. Once they’re toasted, remove the skillet from the heat immediately and sprinkle the spice mixture over the cashews.
6. Toss everything together really well, ensuring every cashew is coated in the spicy goodness.
7. Finally, transfer the cashews to a bowl and let them cool completely before serving or storing. This is the hardest part – resisting the urge to snack on them right away!

Expert Tips

• Don’t overcrowd the skillet! Work in batches if necessary to ensure even toasting.
• Stirring frequently is key to prevent burning.
• Cooling completely is important for maximum crispness.

Variations

Want to switch things up? Here are a few ideas:

Vegan Masala Cashews

Simply substitute the butter with a vegan butter alternative or coconut oil. It will change the flavor slightly, but still be delicious!

Gluten-Free Adaptation

This recipe is naturally gluten-free, so no changes needed!

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the red chili flakes to ¼ teaspoon.
• Medium: Stick with the ½ teaspoon of red chili flakes.
• Hot: Add an extra ¼ – ½ teaspoon of cayenne pepper along with the chili flakes.

Festival Adaptations (Diwali, Holi)

These are perfect for gifting during festivals! Package them in pretty jars or boxes for a homemade touch. My family loves receiving these during Diwali.

Serving Suggestions

These masala cashews are fantastic on their own, but also pair well with:

• A cup of chai
• A light salad
• As a topping for yogurt

Storage Instructions

To keep your masala cashews crispy, store them in an airtight container at room temperature for up to a week.

FAQs

Let’s answer some common questions!

What is the best way to store these masala cashews to keep them crispy?

An airtight container is your best friend! Moisture is the enemy of crispness.

Can I use ghee instead of butter? What difference will it make?

Absolutely! Ghee will give the cashews a richer, nuttier flavor – very traditional and delicious.

Can I adjust the amount of citric acid? What does it do to the cashews?

Yes, you can! Citric acid adds tanginess and helps maintain the crunch. Less citric acid will result in a less tangy, slightly softer cashew.

What type of cashews work best for this recipe – whole or broken?

Honestly, either works! Whole cashews look prettier, but broken pieces taste just as good.

How can I make these cashews less spicy?

Reduce the amount of red chili flakes, or even omit them altogether. You can also add a pinch of sugar to balance the heat.