Hockey pool at my house tonight - just made two bowls of toasted curried cashews to go along with the usual chips’n’stuff.
Now, must resist temptation … must not eat … must leave some for guests …
Cling-wrapped the bowls and put them on a shelf - hope that works …
mmmmmm…curry…mmmmm…cashews…
:smack: stop thinking about them! :smack:
Recipe required… its the rules you know.
srsly wtf
Dude! I’m trying to lay off the nuts because of their high calories - toasted curried cashews? {salivates} I’ve also seen salt and pepper cashews at the grocery store - I’m not that strong!
Toasted coconut cashews from Costco…
Still waiting for the curry cashews recipe.
Toasted curried cashews? Another vote for providing the recipe!
I have never pit anyone yet, but so help me Northern Piper…
Recipe!
Now!
Please!
I can’t speak for Northern Piper, but I can tell you that if you take a bag of Trader Joes roasted salted cashews, coat them with a few drops of chilli oil (to make them spicy and sticky) and them sprinkle with sweet curry powder form Penzy’s spices the result is AWESOME.
I still wan to see what NP does though
Well, the hockey pool has been completed, Mrs Piper and PiperCub are off to bed, and I’ve tidied up a bit, so here’s the recipe.
Start with 300 g of unsalted cashews. Put them on a greased cookie sheet in a 350 oven for 5 to 10 minutes, until they’re nicely toasted and aromatic - I like them with a bit of brown on them. I watch them closely during the toasting because they can burn quickly. I also usually take them out half way through to stir them up a bit, so they toast evenly.
Put two tablespoons of brown sugar [sorry Cat Whisperer, but it gets worse] (or golden sugar, but I think the brown sugar tastes better and makes them look better) in a large mixing bowl, along with two teaspoons of sea salt, two teaspoons of medium curry powder and a half teaspoon of ground cumin. Stir together.
Put a quarter cup of water in a small saucepan, along with another tablespoon of brown sugar and a large knob of butter [I warned you, **Cat Whisperer** ;)]. Turn to high heat, stirring constantly, until the water boils. Put all the cashews in and keep stirring until all the liquid is gone.
Pour the cashews into the mixing bowl with the dry ingredients and stir until they’re all nicely coated.
This recipe makes two individual salad bowls worth of toasted curry cashew goodness. If there’s any dry curry mix left in the big mixing bowl that hasn’t adhered to the cashews, I normally just pour it onto the cashews in the bowls for extra curry flavour.
Did I say salivating? That doesn’t quite cover it. 
This would be a great recipe except us Americans can’t figure out the metric conversions… where the heck am I going to find 300 pounds of Cashews?
That’s your typical Canadian recipe - half metric and half Imperial. 300 g would be about 3/4 pound.
Cashews at the grocery store I shop at come in 100 g bags. I use three of them. Dunno how many cups or oz that is.
Cashews = awesome.
Curry = awesome.
Curry cashews = 2x awesome.
Somebody want to check my math?
A kilogram is 2.2 pounds, so 300 g would be around 2/3 pound, or approximately 10-11 oz.
It just HAD to be quoted 
OP, the recipe sounds divine. Are they best warm, when they’re right off the stove? Or room temperature/cold/something else entirely?
Heh heh - I lobbed a softball out there, and people were just ignoring it. 
Doesn’t boiling the nuts take all the good crunch away?
StG
300 grams is 10.582 ounces in American.
For those swing the other way that quarter-cup of water is 59.17 milliliters water.
Yes, I am anal about numbers. Why do you ask?
Cat Whisperer, about that quote. You are a bad, bad, boy!
it can, so no more than a quarter cup of water, and you want it boiling before you put the cashews in, so the liquid evaporates quickly. also, keep stirring!