Curried Cashews

Curried Cashews | Get Inspired Everyday!

Curried Cashews | Get Inspired Everyday!

My husband declared these ‘better than my favorite potato chips’! They have that sweet-salty thing going on with just a hint of spicy, and the addictive depth of flavor from the curry spices. That’s why they’ve quickly become our new favorite snack. It’s a bonus that they are really quick and easy to make.

Curried Cashews | Get Inspired Everyday!

With hiking season starting, I’m needing to have more snack food on hand. We might be a little weird, but we don’t like packing a big heavy lunch to the top of a mountain. Usually we just have a nut bar or two and head back down the trail. But… here’s the thing; I don’t even like those nut bars, so more often than not I don’t eat all day which isn’t real brilliant. Curried Cashews has been an evolving process. I first bought some at a local health food store, and that was enough to get me addicted. However, they weren’t exactly budget friendly, so a homemade version was in order. I made some with whole cashews and cashew pieces and both turned out great. The cashew pieces were significantly cheaper (especially when you buy in bulk). So, budget problem solved and now we have a healthy snack for road trips and hiking.

Curried Cashews | Get Inspired Everyday!

I used a Malaysian Curry powder that is slightly spicy, but you can use any kind of curry powder from mild to hot. For the next batch, I want to try an Indian Curry powder.

Curried Cashews | Get Inspired Everyday!

I made my curry mixture on the stove because my honey was crystalized and needed to be melted first. I found it was much easier to mix together with warm honey. If you used maple syrup instead of honey you could mix it together in a bowl.

Curried Cashews | Get Inspired Everyday!

Add the nuts to the curry mixture and thoroughly mix together. Spread them evenly on a parchment lined baking sheet and place in the oven to roast for 35 to 40 minutes. The nuts need to roast slowly at a low temperature to keep them from burning while curry mixture adheres. I learned this the hard way after trying to roast them at 350F and almost incinerating  my first batch.

Curried Cashews | Get Inspired Everyday!

After they cool, transfer them into an airtight container for storage. I keep a portion out for immediate eating and freeze the rest for later.

Curried Cashews | Get Inspired Everyday!

Curried Cashews | Get Inspired Everyday!

Curried Cashews | Get Inspired Everyday!

Curried Cashews | Get Inspired Everyday!

Let the hiking-snacking begin!

Update 1: I had one batch of cashews get soft after a couple of days, but I just put it in the oven at 225F until crunchy again (15 minutes).

Update 2: I started making this recipe with pecans, and it’s really good. I hate to say it, but… pecans may even be better than cashews!

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Curried Cashews | Get Inspired Everyday!

Curried Cashews


  • Author: Get Inspired Everyday!
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 3 cups 1x
Scale

Ingredients

  • 2 Tablespoons curry powder
  • 1 Teaspoon sea salt
  • 1 Tablespoon honey, or maple syrup
  • 2 Tablespoons water
  • 1 Teaspoon olive oil
  • 3 cups cashews, whole or pieces (12 ounces)

Instructions

  1. Preheat the oven to 250F and line a baking sheet with parchment paper.
  2. Mix together the first five ingredients and toss with the cashews.
  3. Spread the nuts in an even layer and roast for 35-40 minutes.
  4. Transfer to an airtight container. I made a bigger batch and put most of it in the freezer.

Notes

I noticed that my batch with the pieces of cashews was better baked at 200F for about 45-50. They seemed to need a little extra drying.

19 Comments on “Curried Cashews”

  1. Kari

    Looks like a great recipe – am going to try it later today once I have got the ingredients!! It would be useful to have the nutritional data for this too.

  2. Kari

    Agree about the saltiness! Waaaaaaaay too much. Should be halved at the very least. I hope they aren’t ruined…

    1. Kari

      Hi Lauren, thanks so much for writing in, and I hope your cashews aren’t ruined! I have done some testing with common table salt and have changed the recipe to now reflects that. The recipe called for a specific kind of salt which seems to be problematic, so I’ve adapted the recipe for regular salt as opposed to the granulated Celtic sea salt called for. With the larger crystals of salt, the 1 Tablespoon previously called for isn’t that much. But it seems that most people are using regular salt which ends up being to much. So sorry if this doesn’t turn out, but just wanted to let you know the recipe has been changed to be easier to make with regular ingredients!

  3. Kari

    Kari
    My life always gets kicked up a notch when I find a blog like yours! The curried cashews are in the oven now and I’m looking at the chocolate cream pie next. Thank you for being “out there” in my universe. Following you forever!
    Hugs,
    Geege
    Reno, Nevada

    1. Kari

      Thank you so much, you just made my day, and I sure hope you enjoy the recipes! Please let me know if you have any questions about the recipes or blog!

    1. Kari

      I’m not sure which ingredient you’re asking about, but I buy my cashews locally at Natural Grocers from their bulk section. I hope you enjoy the recipe, and be sure to let me know if you have anymore questions!

  4. Kari

    These are delicious! My only alteration was to reduce the salt to 3/4 tsp … I made them with the full amount of salt in the recipe the first time & they were way too salty for my preference. With that amendment – perfect. Thank you!

    1. Kari

      Thanks for adding your adjustment, (I’m sorry the first batch was too salty for you) and I’m glad you enjoyed them! I’ve been working on adding a note to all of my recipe saying ‘salt to taste’ since it varies so much from person to person. 🙂

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