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

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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