Za’atar Spiced Cashews #10daysofTailgate

Za’atar Spiced Cashews make the perfect on the go or party snack packed full of flavor that’s nearly impossibly to keep your hands away from. 

Za'atar Roasted Cashews #10DaysofTailgate from The Girl In The Little Red Kitchen

We’ve entered the final stretch of #10DaysofTailgate, in these last moments I have to say a quick thank you to our hostess with the mostest Camilla for putting on such a great event.  It takes a lot of work and a week long event is work enough, I can’t imagine doing 10 days of it.  I hope you’ve checked out all the great tailgating recipes in the last 10 days and entered our giveaway (thank you to our sponsors as well)!

I thought I’d finish things off with the one snack at a party that I can’t resist, it’s the first thing I go for when I walk in and the last thing I’m munching on at the end of the night.  Yes, even after I’ve had my dessert.

There is just something irresistible about cashews, the crunchiness, the subtle sweetness in each bite and buttery.  Like I said hard to stay away from.

Za'atar Spiced Cashews from The Girl In The Little Red Kitchen

I’ll happily eat my cashews any which way, but there’s a seasoning debate in my house.  Since we started Whole30 30 days ago (oh yeah, look at that last day!) lots of nuts have gone in and out of the little red kitchen.  I prefer them salted, the mr. wants them unsalted.

What do we do? Compromise with different seasonings.

Since I’ve been obsessed with putting za’atar on all the things lately they had to go on some cashews.  One bite and I knew it was the perfect way to spice up the nut bowl at any party.

What’s za’atar you ask? I suppose I should give an explanation since I use it so frequently.  Simply put, it’s a Middle Eastern spice made up of thyme, sumac, sesame seeds and salt.  Some versions might include a few other herbs but that’s your basic recipe.  The sumac lends a lovely citrus kick to the spice mixture and it’s perfect on everything.

I mean it.  If you haven’t tried za’atar yet, run out to your Middle Eastern or Mediterranean market and buy a bottle, it’ll change how you season.

Za'atar Roasted Cashews- The Girl In The Little Red Kitchen

Za'atar Spiced Cashews
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  • 2 cups raw cashews
  • 1 egg white
  • 1 tablespoon water
  • 1 tablespoon za'atar


  1. In a medium bowl whisk together the egg white and water until frothy. Stir in the za'atar.
  2. Add your cashews and coat completely with the egg white and za'atar mix.
  3. Pour onto a medium rimmed baking sheet and spread in an even layer.
  4. Bake for 10 minutes at 325 degrees and remove to break the cashews up with a spatula.
  5. Return to the oven to roast for another 10-15 minutes or until the cashews are golden brown and crispy.
  6. The cashews may seem soft when they come out of the oven but will crunch up when they cool.
  7. Be careful to watch the cashews, if they cook for too long they will burn easily.
  8. Cool completely before storing in an airtight container.
Recipe Type: Snack


Here’s what the rest of the team brought to the table…



Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections

Beer Cheese Brat Chowder by Cheese Curd In Paradise

Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen

Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog
Grilled Lemongrass Lamb by Culinary Adventures with CamillaSidesGrilled Clash of the Seasons Panzanella by Culinary Adventures with Camilla

Boston Lager Cupcakes by Sew You Think You Can Cook

Za'atar Roasted Cashews | The Girl In The Little Red Kitchen

Little Red Kitchen Bake Shop

14 thoughts on “Za’atar Spiced Cashews #10daysofTailgate

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    1. Susan Palmer

      Oh thanks Laura. I had it in there but must have deleted my accident and didn’t notice. It’s 325 and the recipe has been updated.

  4. Pingback: What's Happening in the Little Red Kitchen - September Edition - The Girl in the Little Red Kitchen

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