Curried Cashews

Curried Cashews

2 Reviews
From: EatingWell Magazine, November/December 2010

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.

Ingredients 48 servings

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Original recipe yields 48 servings
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  • 6 tablespoons lemon juice
  • 6 tablespoons curry powder
  • 4 teaspoons kosher salt
  • 6 cups unsalted cashews

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 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
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 fat

Reviews 2

September 11, 2016
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By: riepair
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
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By: EatingWell User
Irresistible!!! 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