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    Curried Cashews

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVeganVegetarianDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishGluten-FreeAmericanSnackAppetizer

    Curried Cashews

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVeganVegetarianDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishGluten-FreeAmericanSnackAppetizer
    6 cups (1 serving = 1/8 cup)
    Active time: 5 minutes
    Total time: 50 minutes

    Description

    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.

    Directions

    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

    • Store in an airtight container for up to 3 weeks.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories101 cal
    • Total Fat8 g
    • Saturated Fat1.6 g
    • Cholesterol0 mg
    • Sodium163 mg
    • Carbohydrate Total6.2 g
    • Protein2.7 g
    • Phosphorus87 mg
    • Potassium107 mg
    • Fiber0.9 g
    • Calcium12 mg

    Ingredients

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

    Ingredients

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

    Description

    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.

    Directions

    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

    • Store in an airtight container for up to 3 weeks.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
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