mmmmm! Toasted Curried Cashews! must .. not .. eat ..

[Northern_Piper]

@Cat_Whisperer

Dude! I’m trying to lay off the nuts

and you’re still hanging out here??

[Oslo_Ostragoth]

@Northern_Piper

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.

1. 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.

2. 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.

3. 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.

4. 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.

:eek:

I
have
to
try
this.

[kittenblue]

Those sound so good. I make a Balsamic Almond that also rarely makes it onto the table for guest…I eat them all.

My boss bought this huge can of Creme Brulee Almonds from Sam’s Club the other day. We ate them all, at least two pounds, I think, in a startlingly short period of time. I need to figure out how to make those at home…

[Oslo_Ostragoth]

Got my (roasted and salted) cashews and cumin today. I figure I’ll cut the sea salt in half for the coating. Does the reroasting add much?

[Teacake]

I’ve never made such nuts myself, though now that I have a recipe I expect I’ll have to give it a go. However I do have a tendency to buy tins of piri-piri cashews and grind them up to make piri-piri cashew butter. Which I then eat with grape jelly, though I’m running out of that now. I don’t understand why we’re not allowed to buy it here - we can get Welch’s grape juice, but we’re not allowed the jelly. Boo.

[Oslo_Ostragoth]

I think I made them wrong. They came out gummy. And the finger stain is epic.

Did I not cook them in the saucepan long enough?

[Northern_Piper]

Maybe - I cook them until there’s nothing left in the saucepan but a bit of gunk on the bottom - no liquid. They normally stick together a bit, but I wouldn’t say gummy.

Finger stain is inevitable with curry.

[kittenblue]

I made these for a concert reception I catered yesterday…they were fabulous! I had to have my crew hide them from me so I wouldn’t eat them! I didn’t personally make them…assigned it to one of the helpers, who is pretty clueless, and she had no problem with them…even got the “bit of brown” right. Though I DID have to explain a knob of butter…we settled on about a tablespoon. I used a whole pound (16 oz) of roasted, unsalted cashews from Trader Joe’s and kept the proportions of the rest of the ingredients the same, and they came out just fine. I will have to stop at Trader Joe’s again today to get another bag so that I can have some for myself! And no finger staining! No gumminess whatsoever! Of course, my curry powder is pretty mild, and possibly old, so I’m sure yours are stronger…but I found the proportion to be just the right amount of flavor. This recipe is a definite keeper! Thank you so much for sharing it!

[Northern_Piper]

glad you liked it!

[Baron_Greenback]

@Ike_Witt

Cashews = awesome.
Curry = awesome.

Curry cashews = 2x awesome.

Somebody want to check my math?

Sorry, your maths is wrong.

Curry cashews = 2 ^ awesome.

[Oslo_Ostragoth]

I let my remaining half-can sit for a few days before destroying them. No more gumminess! Next time, if I can’t find unsalted cashews, I won’t add any salt, and use only 1 tablespoon butter.

[elbows]

I made your recipe with almonds and they were most yummy indeed. I’ve made a thing like this before, but your technique is definitely superior. They were a real big hit.