What are Sriracha cashews?

Mild yet zingy, these nuts are coated in sriracha, a hot and tangy seasoning, which enhances the already smooth and savory flavor of a cashew .

What to eat with sriracha snack?

The tangy, spicy essence of sriracha sauce goes amazingly well with anything that's creamy. We love mixing it with cream cheese and then slathering it on top of a toasted bagel , or whipping up with some cream as a dip for potato wedges.

Is Sriracha good or bad for you?

Sriracha is safe to consume for most people . However, if you're trying to limit sodium in your diet, or if you're susceptible to heartburn and acid reflux, it may be best to also limit your intake of any spicy sauces.

Why is Sriracha so expensive?

“The main culprit here is a shortage of their primary ingredient, the red jalapeño chile pepper ,” said David Ortega, a food economist and associate professor at Michigan State University. “And that's due to climate change and the mega drought.”

Is sriracha good for your stomach?

In addition to the amount of sodium, the garlic and chilis in sriracha could trigger heartburn. Or some people might experience gastrointestinal disturbances — like nausea, vomiting, abdominal pain, and diarrhea — from eating chilis, so it's not for everyone.

Can you eat eggs with sriracha?

Beat eggs in a bowl with half-and-half, sriracha, salt, and pepper until smooth. Melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. Cook egg mixture in pan, stirring to slowly scramble eggs, until the eggs are fully set, 3 to 5 minutes.

Why do people love sriracha so much?

The chili peppers give the sauce a thick, tangy, and slightly sweet taste . Sriracha also packs more of a kick than other types of hot sauces, thanks to the garlic in it. Also, it has a bright red color, similar to most chili sauces on the market, and a more layered flavor profile.

What is Sriracha made of?

Sriracha (/sɪˈrætʃə/ sirr-ATCH-ə or /sɪˈrɑːtʃə/ sirr-AH-chə; Thai: ศรีราชา, pronounced [sǐːrāːtɕʰāː]) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt .

What is considered Sriracha?

Sriracha is a type of hot sauce or chilli sauce made from a paste of chilli peppers, distilled vinegar, garlic, sugar, and salt .

Is spicy cashew healthy?

Cashews are super healthy and loaded with: Vitamin B1 which contributes to mental function and metabolism. Vitamin B6 which contributes to healthy immunity and regulates metabolism. Vitamin K which helps support normal thrombosis.

Are there nuts in Sriracha?

Does sriracha contain any allergens? Sriracha does not contain allergens in its traditional form . The base ingredients of sriracha - chilli paste, distilled vinegar, garlic, sugar, and salt - aren't among the 14 major food allergens.

Sriracha Cocoa Cashews Recipe on Food52 (2024)

Chocolate

by: vrunka

February16,2012

4.7

3 Ratings

Sriracha Cocoa Cashews Recipe on Food52 (1)

Serves 8 to 12

Jump to Recipe

Author Notes

Looking for a road food snack that'll keep you awake on long trips? This zingy snack will keep you alert! The Thai spice mix paired with the rich cocoa flavor and the crunch of the cashews is a real winner. I cheat a little bit by using pre-made sriracha sauce -- you get all that deliciously nuanced flavor and heat in one handy bottle! You can add a sweet, fruity element, too, with the candied ginger and mangos, but it's fine with just the nuts, too. —vrunka

Test Kitchen Notes

A road trip to visit family presented me with the perfect opportunity to test this interesting recipe. The combination of fresh ginger, lime zest, sriracha, and cocoa is amazing! I took liberty with the "to taste" instruction for sriracha and used about two tablespoons of my homemade sauce based on edamamae2003's recipe (http://food52.com/recipes...). What can I say? I like it hot! I'd suggest adding the candied ginger (and mango if using) immediately after removing the cashews from the oven so that it incorporates with the nuts and glaze. —ArdorFarm

Test Kitchen-Approved

What You'll Need

Ingredients

2 egg whites
1 teaspoonwater
¹/₃ cupgranulated sugar
¹/₃ cupbrown sugar
¹/₄ cupcocoa (divided)
1 tablespoongrated galangal (or ginger)
1 teaspoonsalt
¹/₄ teaspooncayenne
Zest of 1 lime
4 cupscashew halves
1 teaspoonsriracha sauce (or more to taste)
1 tablespoonlime juice
¹/₂ cupdiced candied ginger (optional)
¹/₂ cupdiced dried mangos (optional)

Directions

Preheat oven to 275 F.
Beat the egg white and water together until light and frothy.
In a separate bowl, combine all but 2 tablespoons of the cocoa, the sugars, galangal, salt, cayenne, and lime zest. Make sure it’s well combined.
Fold the nuts into the egg whites and then add the sugar and spice and sriracha. Combine well.
Spread the nuts on a baking sheet. A silpat will be helpful, but if you don’t have one, use a sheet of parchment paper. Bake for 30 minutes, stirring every ten minutes.
Remove from oven and add lime juice, then sprinkle with the rest of the cocoa powder. Return to oven just for a couple minutes to dry out a bit. Allow to cool completely (5 to 10 minutes) before serving. If using, toss in the ginger and mango at the end.

Tags:

Lime Juice
Mango
Chocolate
Gluten-Free
Vegetarian
Snack

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SophieL
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Kt4

Recipe by: vrunka

hungreem.blogspot.com

I love experimenting in the kitchen and learning new techniques.

Popular on Food52

15 Reviews

SophieL July 26, 2016

I would rate this as just ok - the sriracha and cayenne flavors were lost in the cocoa and sugars, more cashews were needed to use up the egg white-spice mixture and the baking time needed to be increased to dry out the nuts. Even so, however, my guests said they enjoyed them. I will try this again with a tad more sriracha, at least a cup more cashews, and I will combine the wet ingredients (sriracha and grated ginger) with the egg whites, then add the nuts and dry ingredients. Also I will use two baking sheets to spread out the nuts (especially since I am increasing the quantity) and increase the baking time. Not giving up on this recipe yet!

JohnL August 29, 2014

Should raw cashews be used in your recipe? I was wondering if that might have something to do with Carolyn's Bloomer's comment.

Carolyn B. May 10, 2014

This is the first food52 recipe of many I've tried that was a total disaster. I halved the recipe but otherwise followed it meticulously and the results were inedible -- very bitter and no redeeming flavors coming through. The candied ginger and mangoes added somewhat of a bright offset to the bitterness, but did not bring it to an acceptable level for serving to company. Haven't a clue as to what went wrong.

vrunka May 11, 2014

how disappointing! so sorry to hear they didn't come out. I don't know what happened, but the only thing I can think of since you said it was bitter is that maybe too much lime pith got in with the zest?