I had some cashews that I bought a little while ago. My original plans for them fell through. I used half of them in granola, and I decided to spice the rest of them.
I specifically remembered coming across a recipe for Curried Cashews last year in Eating Well magazine. I decided to try those.
Recipe is simple. For each 1 cup cashews, you toss them with 1 tablespoon lemon juice, 1 tablespoon curry powder, and 2/3 teaspoon salt. Roast at 250F for 45 minutes, stirring twice.
These were tasty enough. Alex thought they smelled spicy, but they weren’t hot – that would depend on the level of heat in your curry powder. They were a little tart from the lemon juice. Although they’re curried, it doesn’t overwhelm the cashew taste of the nuts. These were incredibly simple to make. I’d do this again if I had reason to buy cashews.
- 6 tablespoons lemon juice
- 6 tablespoons curry powder
- 2 teaspoons table salt
- 6 cups unsalted cashews
Whisk together lemon juice, curry powder, and salt. Add cashews and toss to coat. Divide between 2 foil-lined baking sheets and spread into an even layer.
Bake sheets in the top and bottom thirds of the oven at 250F. Bake for 45 minutes, stirring at 15 and 30 minutes.
Cool completely. Store in an airtight container.