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
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