A few months ago, I was at our little food co-op store in town, and one of the sweet employees was working on stocking the bulk bins with dried fruits, nuts, and so many shades of granola.
"You gotta try these," she said to me, holding out a little scoop of yellow-brown cashews to dump into my palm. "They're new, and they're SO addictive!"
Oy, was she right. They were called "curried cashews" and they were SO good. My daughter and I absolutely adored them, but after catching sight of the price label being affixed to the bin that held them, I knew these were not a treat I was going to be squeaking into our food budget on any regular basis.
When it comes to nuts, I generally try to keep us provisioned with bulk raw cashews, which are very significantly less expensive. My daughter mentioned those "yellow cashews" the other day, though, and my mind went back to what a treat those curried little nuts were, and I thought "Oh, let's just make some!"
I've made my fair share of sweet, toasted nuts over the years, like these favorite Brown Sugar Almonds, but savory spiced nuts were a new challenge, so I was delighted to quickly nail down a recipe that both my kids and I agreed was "just perfect".
I'm not going to drone on, because don't we all hate a wall of text that keeps us scrolling just to get to the recipe?
You want to make these because they're not too salty, not too spicy (but easy to make spicier!), and call for just five simple ingredients. Here's the recipe:
📖 Recipe
Curry Lime Cashews
Ingredients
- 1 lb raw cashews
- 1 teaspoon sea salt
- 1 teaspoon curry powder (double this if you like them extra spicy!)
- 2 tablespoon olive oil
- ½ small lime, or ¼ large lime
Instructions
- Pre-heat oven to 300℉
- Toss nuts, olive oil, salt, curry powder, and the juice of ¼ of a large lime (or ½ of a small one), in a large bowl. Stir well until nuts are very evenly and thoroughly coated.
- Spread coated nuts on a parchment lined baking sheet.
- Bake at 300℉ for 25-30 minutes, until nuts are just turning golden brown and fragrant.
- Cool fully before storing in an airtight container
Nutrition
Do be warned that these are every bit as addictive as my friend at the co-op told me. We've gone through multiple batches, and I find myself portioning them out for the kids' school snack bags at the beginning of the week, just so they'll be safe from getting finished off!
Hope you enjoy them as much as we do!
Anna Chesley
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.
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