Curry Cashews Anyone?
by Matt Torrella
- 2 cups raw cashews
- 1 1/2 Tbsp melted coconut oil or olive oil
- 1 Tbsp maple syrup
- 3 tsp Keep Calm & Curry On
- 1 1/2 Tbsp coconut sugar (plus more to taste)
- 1/2 tsp pink himalayan sea salt
- 1 tsp lime zest (optional)
Preheat oven to 325 degrees F and line a baking sheet with parchment paper
Add cashews to a bare baking sheet and toast for 5 minutes.
In the meantime, add oil and maple syrup, to a medium mixing bowl and whisk thoroughly to combine.
Remove slightly toasted cashews from the oven. Toss to combine with spices to combine.
Place on baking sheet and bake for 8-12 minutes, or until golden brown and roasted. Once the cashews have cooled a bit, taste a cashew and adjust seasonings as needed while still warm on sheet. Add more cumin for smokiness, turmeric for earthiness, curry powder for more intense curry flavor, or coconut sugar for sweetness. Optional: sprinkle with lime zest and toss to coat.