I brought these curry cashews to Christmas for snacking purposes, and OH MY GOD they are ridiculous. You literally cannot stop eating them once you start. You end up having to remove yourself from the room. I have an extra can of cashews sitting on the counter (I overbought when I was making them) and I am seriously considering turning them into curry cashews as well. If you want this kind of temptation in your life, read on; otherwise, you should probably stop here and go do something else.
The recipe comes from Les gourmandises d’Isa, which the astute among you may notice is in French. Thank you, 6 years of French immersion elementary school! You know, even when I lived in Montreal, I didn’t feel like I needed the language to get by. I mean, it helped, it made things easier, but I could’ve gotten by without it. But where do I really find it coming in handy? In Boston, maybe the least Francophonic city in the US, reading recipes online in French!
Curry Cashews
Ingredients
3 cups unsalted cashews (or if, like me, you could only find the salted kind, get the “lightly salted” kind and omit the salt in these ingredients)
if your cashews are unsalted, 2 tsp salt – omit if salted
1 tbsp curry powder
1 tsp cumin
1 tsp cayenne
1/4 cup water
1 tbsp brown sugar
1 tbsp butter
Method
Preheat the oven to 350.
Grease a baking sheet.
Spread out the cashews on the sheet in a single layer.
Bake for 10 minutes or until fragrant.
While they’re baking, mix the spices (and the salt, if adding) in a bowl and set aside.
When the nuts are ready, take them out and just leave them lying around until you need them, but leave the oven on.
In a pot, bring the water, butter, and brown sugar to a boil, stirring constantly.
Stir in the cashews gently, just enough to get them coated.
Turn down to a simmer and leave it to it for 3 minutes or until the liquid is completely evaporated.
Stir in the spice mixture until everything is well coated.
Spread the nuts back out on the baking sheet. I hope you didn’t throw it in the sink or something.
Put it back in the oven to bake for another 10 minutes.
Let cool before devouring compulsively.
