Recipe Image

Curried Cashews

  • 5 m
  • 50 m
EatingWell Test Kitchen
“These curried cashews are impossibly addictive—every time we made them in the Test Kitchen they disappeared in a flash. If you use salted cashews, omit the added salt.”


    • 6 tablespoons lemon juice
    • 6 tablespoons curry powder
    • 4 teaspoons kosher salt
    • 6 cups unsalted cashews


  • 1 Position racks in the upper and lower thirds of oven; preheat to 250°F.
  • 2 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.
  • 3 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.
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