Curry Cashews

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.

Notes:
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.