Roasted Cashew

Roasted Cashew

Curry Roasted Cashews

Yield: 6 to 8 servings
Time: About 3 hours, mostly unattended

2 tablespoons salt
2 cups cashews
1 tablespoon curry powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon paprika

1. Dissolve ½ tablespoon (1½ teaspoons) salt in 3 cups water in a large bowl. Add the cashews. Soak the cashews for 2 hours, then drain and let sit in the strainer for 10 minutes to get rid of excess liquid.

2. Heat the oven to 200°F and line a baking sheet with parchment paper. Return the cashews to the (dried) bowl and add the remaining 1½ tablespoons (4½ teaspoons) salt, the curry powder, the cumin, the cayenne pepper, and the paprika. Toss to combine, and let sit for another 10 minutes. Spread the cashews evenly on the baking sheet and roast, stirring every 20 minutes, until evenly browned, about 1 hour total. Serve warm or at room temperature. (Store leftover nuts in an airtight container for up to several days).

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