Curry CashewsPosted: September 21, 2013
Apologies for not posting in a while. To be honest my life has been hectic lately and I haven’t felt very inspired in the kitchen. This time of year seems to be a period of transition. The progression from summer produce to fall produce, from tomatoes, to winter squash. So in the spirit of autumn and becoming inspired to make fall recipes, here is a simple, healthy recipe to keep you going. It would make a great snack on the go or to sprinkle on top of a salad or curry.
Curry Cashews (inspired by GI 365)
2 Tbsp curry powder
1 Tbsp salt
2 Tbsp liquid honey
2 Tbsp hot water
1 tsp olive oil
3 cups raw cashews
1. Preheat oven to 275F (or somewhere between 250F and 300F). Mix first 5 ingredients in a bowl.
2. Stir mixture with the cashews and spread out on a lined baking sheet.
3. Bake in the oven for 30-40 minutes, until cashews are light brown on the edges and all of the liquid mixture has dried up.
4. Allow to cool before storing in an airtight container. You can also freeze some if you want to save them longer than 1 or 2 weeks.