Curry Spiced Cashews Recipes

CURRY-SPICED CASHEWS

Steps:

• Preheat oven to 325 degrees F (163 C) and line a baking sheet with parchment paper (use more baking sheets, as needed, if increasing batch size).
• Add cashews to a bare baking sheet and toast for 5 minutes.
• In the meantime, add oil, maple syrup, and green curry paste to a medium mixing bowl and whisk thoroughly to combine.
• Remove slightly toasted cashews from the oven and add directly to the curry mixture. Toss to combine. Then add remaining spices (curry powder through sea salt), and toss thoroughly to combine.
• Add back to baking sheet and bake for another 8-12 minutes, or until golden brown and roasted. Once the cashews have cooled a bit, taste a cashew and adjust seasonings as needed while still warm on sheet. Add more cumin for smokiness, turmeric for earthiness, curry powder for more intense curry flavor, or coconut sugar for sweetness. Optional: sprinkle with lime zest and toss to coat.
• Store leftovers in an airtight container at room temperature for 2-3 weeks. Best within the first week!

ROASTED CURRY CASHEWS RECIPE

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Place cashews on a large baking sheet and arrange in a single layer. Roast 7 to 9 minutes, until slightly golden brown.
• Meanwhile, melt the coconut oil in a small saucepan over medium-low heat. Once melted, turn off the heat and stir in the spices.
• Place the roasted cashews in a large bowl. Pour the spiced coconut oil over the cashews and toss well to coat. Serve warm or at room temperature.

CURRY SPICED CASHEWS

Steps:

• In a large nonstick skillet, cook cashews over medium heat until toasted, about 4 minutes. Add the oil, curry powder, garlic, Worcestershire sauce, cumin and cayenne. Cook and stir for 2-4 minutes or until cashews are well coated. Spread on foil to cool completely. Stir in cranberries; store in an airtight container.