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Curried Cashews
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
Curried Cashews
About This Recipe
| Yield: | Makes 3 cups |
| Total time: | 45 minutes |
| Rated: |   |
Ingredients
- 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
Procedures
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1
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.
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2
Combine 2 tablespoons brown sugar, salt, curry powder, cumin, and cayenne in small bowl.
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3
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.
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4
Spread cashews single layer on baking sheet and bake until golden brown, stirring occasionally, 12 to 15 minutes.
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