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    1. About Kidney Disease
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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Curried Cashews

      Curried Cashews

      Low Sodium Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Gluten-Free American Snack Appetizer

      Curried Cashews

      Low Sodium Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Gluten-Free American Snack Appetizer
      6 cups
      Prep 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
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      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
      • 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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