I have been MIA for about a month. I can’t help it, I just love Summer. Since it’s such a short season here in Minnesota I have been soaking up every minute in the sun rather than spending my few precious summer moments inside on my computer writing blog posts. But today I just had to share this simple recipe because, well… it’s simple. And I bet you can’t eat just one! It should take me all of 5 minutes to write this recipe up for you and post it but we all know how I tend to ramble so we shall see. I just HAD to make myself some curried cashews this week. I happened upon this happy goodness of a snack when I was at my local food co op the other day. My 4 year old son actually pointed them out in the bulk food section and said “Mommy! Can we get those!” He had pointed out some curry flavored cashews. I looked at the ingredients and to my wonderful surprise they consisted of all pronounceable ingredients with no yucky oils (that tend to be in most roasted nuts these days). I answered my son “Sure, lets give them a try, they are on sale.” He clapped his hands with glee and we both ate them at the checkout as soon as we had paid for all the groceries. I was sold. I mean, who doesn’t like cashews and curry? I had never thought to combine the two. Where has my head been? But at $13 something a lb (when not on sale), I can’t be buying this snack every week… especially considering how addicting delicious they are. We go through them quite quickly. Having read the ingredients (cashews, filtered water, curry, sea salt) I figured we could make our own. I added a smidge of coconut oil to my homemade curried cashews (because, well, I add it to almost everything and it makes it even better). They turned out perfect (may I even dare say better than the store bought) on my first try. So without further ado, here is how I made my homemade curried cashews: Ingredients:
- 1 cup of cashews
- filtered water if soaking
- 1/2 tsp- 2 tsp of sea salt depending on if you take the time to soak your cashews or not
- 1 TBS curry powder
- 1/2 tsp coconut oil (I buy Gold Label Virgin Coconut Oil from Tropical Traditions <– see notes below *) However, if you are trying coconut oil for the first time and are looking for a less expensive brand you may want to try this brand from amazon.com. Tropical Traditions is by far my favorite brand though.
Directions: 1. Optional: soak your cashews in a mason jar with filtered water and 1 tsp sea salt for 1-8 hours. The longer you soak them the easier they will be to digest. I only had an hour to work with so that’s how long I soaked mine. 2. Preheat your oven to 250 degrees. 3. Drain the soaked cashews in a strainer or colander and rinse them with water. 4. Put damp cashews into a bowl with 1/2 tsp-1 tsp salt (depending on how salty you would like them), 1 TBS curry powder, and 1/2 tsp of coconut oil. 5. Coat your cashews in the mixture with a spoon until they are well coated. 6. Spread out the cashews on a baking sheet making sure they are spread out and not all on top of each other. 7. Place in the preheated oven and cook for about 45 minutes. Take them out every 15 minutes or so to flip them a bit so that they cook evenly. 8. After about 45 minutes let them cool before eating. I store my curried cashews in a mason jar in the fridge. I only made 1 cup because I didn’t want to make too many in case they didn’t turn out very good. Just double or triple the recipe if you would like more. If you like curry, I’m sure you will. Warning: these are very addicting. Everything in moderation right? Even the good fats. Yum! 😉 Notes: *Some of the above links are affiliate links. Click here to learn more about affiliate links.