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These addictive nuts are a tasty snack with a curry twist!
Put together spices in a small bowl and have at the ready. In a large skillet over medium heat, melt butter and add cashews. Stir occasionally, toasting them but being careful not to burn them. Toast for 3-5 minutes or until nicely browned and heated through. Remove from heat. Add spice mixture and stir to coat. You don’t want to cook the curry powder, just heat it up with the residual heat from the cashews. Lay a double layer of paper towels on the counter and spread cashews out to cool. Be sure to only have them one layer thick so that they crisp up when cool.
If not using immediately, store only after completely cooled in an airtight container. I store them in a glass canning jar. The curry smell is very strong and a plastic container will hold the smell for some time after they are gone.
1. You can use whole cashews or pieces equally well here. I typically will use the whole ones if I am making this as an appetizer for company but will use pieces if it’s just for myself.
2. Because curry is simply a blend of spices, which can vary from brand to brand, be sure to use a blend you like. My favorite is the McCormick brand available in most grocery stores. Do note that the salt content varies widely from brand to brand. I suggest tasting the cashews before you begin, if they are not salty enough for you, add a pinch to the spice mixture.
3. Any seasoning you add needs to be added when the cashews are hot. Also, if you want your cashews a little spicier, just add more cayenne.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!