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Recipe Box – Entertaining with Linda Haynes

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Lemon Pepper Cashews

I have often bought cashews tossed with cayenne pepper and salt in Indian grocery shops and restaurants. I asked the owner of a new Indian vegetarian restaurant in my neighbourhood about the black pepper-coated cashews, and she told me she used lemon juice, salt, and black pepper to give the nuts a distinctive taste. This is my version of her spicy, addictive cashews. 

Makes 1½ cups (360 mL)


1½ cups (360 mL) unsalted roasted cashews
2 Tbsp (30 mL) freshly squeezed lemon juice
2 Tbsp (30 mL) water
2 tsp (10 mL) freshly ground coarse black pepper
1 tsp (5 mL) kosher or sea salt


Preheat the oven to 375ºF (190ºC).

Place the cashews in a sauté pan over medium-high heat. Cook, stirring constantly, for about 2 minutes or until the cashews are warm but have not changed colour.

Mix the lemon juice and water together and pour over the nuts in the pan. Stir, add the pepper and continue stirring for about 1 to 2 minutes until the pan is dry.

Remove from heat, toss in the salt and spoon the nuts in one layer onto a baking pan. Bake for about 8 minutes, shaking pan once or twice. The cashews should be dark golden in colour. Immediately remove to another pan to cool before serving.

This recipe is from Linda Haynes, the More from ACE Bakery cookbook.
Photo by Doug Bradshaw.

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