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Curried Cashews

November/December 2010

Your rating: None Average: 3.9 (104 votes)

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.


Curried Cashews

Makes: 6 cups

Active Time:

Total Time:

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 3 weeks.

Nutrition

Per 2-tablespoon serving: 101 calories; 8 g fat (2 g sat, 5 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 3 g protein; 1 g fiber; 96 mg sodium; 111 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 2 fat


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Recipe Categories

Total Time
1 hour or less
Servings
8 or more
Type of Dish
Appetizer
Snack
Preparation/ Technique
Bake
Meal/Course
Appetizers
Snack
Ethnic/Regional
American
Health & Diet Considerations
Low carbohydrate
Low cholesterol
Gluten free
Ease of Preparation
Easy
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