Curried Cashews

From EatingWell: 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.

Curried Cashews Recipe

Makes: 6 cups

Active Time: 5 minutes

Total Time: 50 minutes

Nutrition Profile

Low carbohydrate | Low cholesterol | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

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.

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

Style/Theme: Everyday favorites; Gifts; Potluck; Vegan; Vegetarian; Budget; Entertaining, casual

Ease of Preparation: Easy

Total Time: 1 hour or less

Servings: 8 or more

Preparation/ Technique: Bake

Type of Dish: Appetizer; Snack

Meal/Course: Appetizers; Snack

Season: Spring; Summer; Fall; Winter

Ethnic/Regional: American

Health & Diet Considerations: Low carbohydrate; Low cholesterol; Gluten free

Holiday: Christmas; New Year's Eve; Thanksgiving

Publication: November/December 2010

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