Nutrition per serving may change if servings are adjusted.
6 tablespoons lemon juice
6 tablespoons curry powder
4 teaspoons kosher salt
6 cups unsalted cashews
Position racks in the upper and lower thirds of oven; preheat to 250°F.
Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.
Make Ahead Tip: Store in an airtight container for up to 3 weeks.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
101 calories;8 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 3 g protein; 13 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 0 IU vitamin A; 1 mg vitamin C; 12 mg calcium; 1 mg iron; 96 mg sodium; 107 mg potassium
My family and friends love these. If you use table salt, cut the amount by half or they will be too salty. We make this recipe with almonds too and it's really tasty.
September 11, 2016
Yuck! This recipe is inedible - way too much salt! To avoid throwing out the whole batch, I had to add all kinds of sweetener to correct the flavor
December 29, 2015
By: EatingWell User
These cashews were eaten for breakfast, lunch, dinner, snack, and all times in between. Completely delicious and easy. Once they were done, I used the salt/curry mix at the bottom of the container to put over eggs...yummy! Highly recommend for an easy party and healthy snack.
Pros: Easy, delicious
Cons: one recipe is not enough