Chili Lime Nuts

AUTHOR: Danielle Walker -


  • ½ pound raw cashews
  • ½ pound raw almonds
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne pepper
  • ¼ cup lime juice
  • 1 teaspoon sea salt


  1. Cover the nuts with water and add a half tablespoon of sea salt. Soak the almonds over night and the cashews for 6 hours. Drain and rinse well.
  2. Preheat your oven to 150 degrees (or get your dehydrator ready).
  3. Spread the cashews and almonds on separate trays in a single layer. Dry the nuts, turning occasionally, for 8 hours. Split the remaining ingredients in half. Remove from the oven and toss each tray of nuts with half the olive oil, spices, salt, and lime juice.
  4. Return to oven and dry for another 1-2 hours, or until all of the moisture is gone and nuts have a crunch to them. The almonds may take less time than the cashews.
  5. If you don’t soak and dry, toss the nuts first then roast them at 350 degrees for 15-20 minutes. Turn every 5 minutes so they don’t burn.
  6. Store in an air-tight container in a cool, dry place for two weeks.
  • Healthy Mama

    How simple and delicious: I’ll try making this !

  • Amy

    Hi Danielle,
    Found your blog today through the Civilized Caveman blog, and am already in love. I will definitely be cooking from your recipes! Can you tell me what the purpose of soaking the nuts ahead of time is? I’ve noticed this in recipes in several places, and it makes sense when milking them, etc. but why for roasted nuts?
    Thanks you,

    • Amy

      Oops, nevermind! Just read your trail mix post and found the info there!
      Thanks again!

      • Against All Grain

        Let me know if you have any other questions!

  • Barbara

    I tried out the recipe and used walnuts instead. Turned out great! I think I’ll try lemon-ginger next. :) Thanks!

  • Bb

    Were do you get your raw nuts from?