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CURRIED CASHEWS


I am crazy about nuts and they are definitely my favorite snack. Sam and I got hooked on curry cashews after discovering them at the market but they were a little on the pricey side. My genius friend Meghan came up with a recipe that makes a ton and is divine. You've been warned that these are seriously addictive. We had friends over and served these as an appetizer, one of our guy friends loved them so much that I sent him home with some. They're good. Wouldn't these make a nice addition to your Thanksgiving? I think so.


Curried Cashews – Stovetop Method 
recipe developed by Meghan Splawn for Lesley W Graham
Makes 1 pound of nuts about 8 servings 


Ingredients:

  • 2 tablespoons coconut oil 
  • 1 pound whole raw cashews, about 3 cups 
  • 2 tablespoons curry powder 
  • 2 teaspoons kosher salt
  • ¼ teaspoon cayenne pepper powder, optional


Heat the coconut oil in a large heavy straight sided pan over medium heat – I love  a cast iron pan for this. Heat the oil for 3 to 4 minutes until completely melted then add the cashews. Toast the cashews for 5 to 7 minutes – stirring regularly – until golden brown.

Add the curry powder, salt, and cayenne and toast for an additional 2 to 3 minutes, until fragrant. Immediately remove the nut into half sheet pan to cool quickly

Cool completely before storing. Store in an airtight container for up to two weeks.

Curried Cashews – Oven Method
Makes 1 pound of nuts about 8 servings
Ingredients:

  • 1 egg white 
  • 1 tablespoon water 
  • 1 pound whole cashews or almonds, about 3 cups 
  • 2 tablespoons carry powder
  • 1 teaspoon kosher salt 
  • ¼ teaspoon cayenne pepper powder, optional


Heat oven to 250 degrees F.  Whisk the egg white and water until foamy. Toss the cashews in the egg white mixture. In a small bowl, combine the curry powder, salt, and cayenne. Add the spice mixture to the nuts and stir to coat.

Spread the nuts into a single layer on a half sheet pan and bake for 30 minutes, toss and bake an additional 15 minutes.

Cool completely before storing. Store in an airtight container for up to two weeks.

Meghan and I also thought these cashews would make a great gift for hostesses or neighbors. Sometimes a savory treat is quite the relief during the sugary holiday months. For a quick + easy presentation we cut a brown paper grocery bag to make the label, used a little washi tape (isn't this squirrel tape dispenser adorable? couldn't resist him), a sharpie and these vintage number stamps. A ball jar would work nicely too. Easy + delicious!

recipe by the fabulous Meghan Splawn
styling + photos by Lesley Graham

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1 comment :

  1. We are seriously addicted to these now. I guess we have you and Sam to blame :)

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