HACKED RECIPE
Spicy Sweet Curried Cashews Recipe
By cheeseguysgirl
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Hacked from
Honeyed Cashews with Kosher Salt
These cashews balance the salty and sweet, but I wanted to add a little extra bump of flavor. Growing up in the South, curry powder was the ultimate “fancifier” for things like chicken or egg salad, so why not try it here?
The cashews will last 1 week stored in an airtight container at room temperature.
INGREDIENTS
- 4 1/2 cups raw cashews
- 2 tablespoons vegetable oil
- 1/2 cup packed light brown sugar
- 1 tablespoon water
- 2 tablespoons honey
- 2 teaspoons kosher salt
- 1 teaspoon hot curry powder
- 10-15 grinds of black pepper
INSTRUCTIONS
- Heat the oven to 350°F and arrange a rack in the middle.
- In a large bowl, toss cashews with vegetable oil until well coated; set aside.
- Combine brown sugar, water, honey, curry powder and black pepper in a small saucepan, place over medium-high heat, and bring to a boil. Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes. Drizzle over cashews and stir to coat.
- Transfer nuts to a baking sheet covered with parchment paper or a silicone sheet and spread in a single layer. Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes.
- Sprinkle salt over nuts and stir to coat. Let cool completely on the baking sheet, and break up any large pieces before serving.
Member recipes are not tested by the CHOW food team.
