You don’t need a big prep session to get big flavor at camp—just a bag of cashews and a hot skillet. Sweet Chili Lime Cashew Crunch takes a simple pantry staple and turns it into the snack that somehow disappears before dinner even hits the grate.
Roast the cashews in cast iron over steady coals (or a camp stove) until they’re deeply fragrant, then toss them with sweet chili sauce and a quick hit of garlic. Finish with lime zest off the heat so it stays bright instead of cooking away. You end up with glossy crunch, tangy bite, and a gentle heat that keeps hands hovering near the bowl.
For car camping, this one checks all the boxes: one pan, minimal fuss, and easy cleanup—just wipe the skillet while it’s still warm. Make a batch ahead and pack it in a lidded container for trailhead munching, card-game snacking, or passing around the picnic table while the fire settles into a steady evening burn.
Sweet Chili Lime Cashew Crunch
Equipment
- Cast iron skillet
- Wooden spoon
- zester or grater
Ingredients
- 1 cup raw cashews
- 1 tablespoon neutral oil such as canola
- 2 tablespoons sweet chili sauce
- 1 teaspoon soy sauce
- 1 lime zest only
- 1/4 teaspoon garlic powder
Instructions
- Heat skillet over medium campfire coals or stove. Add oil and cashews, stirring often for 4-5 minutes until golden.
- Reduce heat and add sweet chili sauce, soy sauce, lime zest, and garlic powder. Stir constantly for 2-3 minutes until cashews are glossy and coated.
- Spread cashews onto a camp tray or foil to cool and crisp up before eating.
- Enjoy once cooled; store leftovers in a sealed bag.