Curried Cashews

MEAL TYPE: Snack

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

Curried Cashews

Did you know that one handful of cashews can stabilize your blood sugar for up to three hours? We especially love them kicked up with some curry and cayenne, like in this recipe. Store them in your desk at work or keep a container in your workout bag for a quick snack. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

1 cup raw unsalted cashews

1 Tbs. coconut oil

2 tsp. good quality curry powder

1/2 tsp fine sea salt

1/8 tsp. cayenne pepper

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INSTRUCTIONS

Preheat the oven to 350F. In a medium cast-iron skillet over low heat, toast the cashews for about 1 minute, stirring frequently. Remove the cashews from the skillet. Turn the heat to medium-high and add the coconut oil to the pan, once the oil is melted, stir in the curry powder, salt, and cayenne. Cook, stirring constantly, until fragrant (about 30 seconds). Toss in the cashews and continue to stir until they’re evenly coated with the spices.
Place the skillet in the oven and roast the cashews until golden brown and crisp, about 10 to 12 minutes (start checking the nuts around 10 minutes). If you don't have an oven-proof skillet place the cashews in a single layer on a cookie sheet.
Let cool completely before storing in an airtight container.

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