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.