These spiced yet sweet cashews are a terrific option when you crave a quick and unique grain-free snack. They also would make a perfect cocktail hour nibble, or a worthy accompaniment to a flavorful dish like Chicken Garam Masala. This recipe was inspired by “Indian-Spiced Cashews and Pistachios with Currants” from The New Best Recipe by Cook’s Illustrated.
2 cups raw cashews
1 teaspoon curry
1/2 teaspoon sea salt
1/4 teaspoon coriander
1/4 teaspoon cumin
1/8 teaspoon cardamom
1 tablespoon filtered water
2 teaspoons honey (or maple syrup or molasses, to make vegan)
1 tablespoon unsalted butter (or vegan butter)
Preheat oven to 350 and line a baking sheet with parchment paper. Roast the cashews for 8 minutes, rotating the pan halfway through. Combine the spice mix ingredients in a small bowl and set aside. In a small saucepan, bring the glaze ingredients to a gentle boil. Add cashews and stir for 2 minutes. Remove cashews from heat, stir in spice mix and pour cashews back onto the parchment-lined baking sheet to cool. Store in an airtight container in the refrigerator.