Roasting these cashews twice ensures that they are toasty and crisp. The spicy curry, cumin, and cayenne are complimented perfectly by the caramelized brown sugar and just a hint of butter.
Adapted from Better Homes and Gardens
About This Recipe
|Yield:||Makes 3 cups|
|Total time:||45 minutes|
- 3 cups raw, unsalted cashews
- 3 tablespoons packed dark brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon unsalted butter
Preheat oven to 325ºF. Line baking sheet with parchment paper. Spread cashews on baking sheet and bake until fragrant and lightly browned, about 10 minutes. Do not turn oven off.
Combine 2 tablespoons brown sugar, salt, curry powder, cumin, and cayenne in small bowl.
Combine remaining 1 tablespoon brown sugar, butter, and 1/4 cup water in large saucepan. Bring to a boil, stirring frequently. Add cashews and cook and stir until most of the liquid has evaporated, 2 to 3 minutes. Remove saucepan from heat, add curry mixture, and stir gently to coat.
Spread cashews single layer on baking sheet and bake until golden brown, stirring occasionally, 12 to 15 minutes.