Buffalo-Style Cashews

It’s football season, so I am admittedly slightly obsessed with buffalo-flavored everything (did you know that Buffalo Wild Wings has a great chart for what is gluten-free on their site? Perfect for going out for the game and navigating the menu). That being said, one of my favorite previous treats was Snyder’s of Hanover’s buffalo-wing pretzels. They’re greasy, salty, crunchy, and awesome—they just make me feel like garbage with the additives and wheat.

These cashews are a great way to get that kind of experience at home and make a fun project of it, too. The instructions have variations depending on how intense of flavor you want and level of crunchiness. We know you will love these in addition to your Sunday (and Saturday, and Thursday, and Monday) ritual, just so long as you don’t wipe your hands on your jersey.
Ingredients
2 C raw cashews
3/4 C Frank’s Red Hot
1/3 C oil (preferably olive or avocado)
1/2 tsp garlic powder
1/8 tsp tumeric powder

Method

Buffalo-Style Cashew Recipe (paleo, primal, gluten-free)

Mix the Frank’s Red Hot, oil, and spices in a measuring cup, and pour over cashews in a bowl. Soak at least 2 hours, and up to 4 for the heat lovers (anything else will likely start to break the cashews down into mush).

Buffalo-Style Cashew Recipe (paleo, primal, gluten-free)

Preheat oven to 325°F and spread out cashews on a baking sheet. If you want the cashews covered in buffalo sauce and a little greasy (like me), bake 30-35 minutes, turning every 8-12 minutes.

If you want them more crunchy, drain the excess sauce though a colander first, and flip every 6-8 minutes. Depending on your oven, they should be done between 20 and 30 minutes. (Bonus: if you want to keep these raw, try putting them in your dehydrator. Not a bad way to go, if you ask me).

Buffalo-Style Cashew Recipe (paleo, primal, gluten-free)

Serve in a bowl, or just eat them all right away. These lasted about 2 days in our house, at a 85/15 split.

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Buffalo-Style Cashews

  • Servings: 6-8
  • Time: 2-4 hours prep, 20-30 minutes cook
  • Difficulty: easy
  • Print

Ingredients
2 C raw cashews
3/4 C Frank’s Red Hot
1/3 C oil (preferably olive or avocado)
1/2 tsp garlic powder
1/8 tsp tumeric powder

Method

1. Mix the Frank’s Red Hot, oil, and spices in a measuring cup, and pour over cashews in a bowl. Soak at least 2 hours, and up to 4 for the heat lovers (anything else will likely start to break the cashews down into mush).

2a. Preheat oven to 325°F and spread out cashews on a baking sheet. If you want the cashews covered in buffalo sauce and a little greasy (like me), bake 30-35 minutes, turning every 8-12 minutes.

2b. If you want them more crunchy, drain the excess sauce though a colander first, and flip every 6-8 minutes. Depending on your oven, they should be done between 20 and 30 minutes. (Bonus: if you want to keep these raw, try putting them in your dehydrator. Not a bad way to go, if you ask me).

3. Serve in a bowl, or just eat them all right away. These lasted about 2 days in our house, at a 85/15 split.

7 Comments

  1. Pingback: 30 Whole 30 Lunches | Sustainable Dish

  2. reneeswany says:

    Made them. They are gone. They were delicious. Can’t wait to make again. Have you ever tried this with a different nut?

  3. Pingback: 14-Day Paleo Diet Meal Plan | Paleo Grubs

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