Curry Cashews - Curry

Method

• 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 dont 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 its 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.