Cashew Craisin Crisps
Crunchy, nutty, and irresistibly sweet, Cashew Craisin Crisps are the perfect treat for any snacking occasion. These golden-brown, twice-baked delicacies combine the richness of chopped raw cashews with the tangy sweetness of dried cranberries (craisins), all accented by a hint of cinnamon and the optional crunch of flaxseeds. With an easy-to-follow process that includes creating a flavorful loaf before slicing and baking it into crisp perfection, this recipe is as fun to make as it is to eat. Perfectly paired with coffee, tea, or as a standalone snack, these crisps are a delightful balance of texture and flavor. Best of all, they stay fresh for up to a week, making them an excellent make-ahead option. Indulge in the satisfying crunch and wholesome flavors of these homemade treats!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 100 grams light brown sugar
- 60 grams unsalted butter, melted
- 180 ml whole milk
- 1 teaspoon vanilla extract
- 100 grams raw cashews, roughly chopped
- 75 grams dried cranberries (craisins)
- 2 tablespoons flaxseeds (optional, for extra crunch)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easier removal of the loaf later.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set it aside.
In a large bowl, combine the brown sugar, melted butter, milk, and vanilla extract. Whisk until the sugar is dissolved and the mixture is smooth.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. Do not overmix.
Gently fold in the chopped cashews, dried cranberries, and flaxseeds (if using). Ensure all the mix-ins are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The loaf will have a golden-brown surface.
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the loaf is completely cool, use a sharp serrated knife to slice it into very thin pieces (about 1/4 inch thick). For best results, refrigerate the loaf for 30 minutes before slicing.
Lower the oven temperature to 300°F (150°C). Arrange the slices in a single layer on a baking sheet lined with parchment paper.
Bake the slices for 10 minutes, then flip each slice and bake for an additional 10-15 minutes, or until the crisps are golden and firm to the touch.
Let the crisps cool completely on the baking sheet—they will become crunchier as they cool. Store them in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 399.9 g | 145% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 170.8 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 427 mg | 33% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
