Coconut Curry Cashews
Recipe by:Sweet, spicy, and crunchy, these coconut curry cashews are a tantalizing snack!
Ingredients
- 1 cup cashews, raw and unsalted
- 1 tablespoon coconut oil
- 2 tablespoon unsweetened shredded coconut
- ½ tablespoon maple syrup
- 1 tablespoon red curry paste
- ¼ teaspoon cumin
- ¼ teaspoon turmeric
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 pinch coriander
- ½ teaspoon lime zest (optional)
Instructions
- Preheat oven to 325 degrees.
- Pour cashews onto a baking sheet lined with parchment paper. Roast in oven for 5 minutes.1 cup cashews, raw and unsalted
- While cashews are roasting, mix together the oil, syrup, curry, and coconut in a medium-sized bowl.1 tablespoon coconut oil, 2 tablespoon unsweetened shredded coconut, ½ tablespoon maple syrup, 1 tablespoon red curry paste
- In a separate small bowl, mix together all spices.¼ teaspoon cumin, ¼ teaspoon turmeric, ¼ teaspoon ground ginger, ¼ teaspoon salt, 1 pinch coriander
- Remove cashews from the oven and toss in the curry mixture. Add spices and lime zest and mix well.½ teaspoon lime zest (optional)
- Pour back onto the baking sheet and place back in the oven, roasting for an additional 8-12 minutes, stirring occasionally. Once golden brown, remove from oven and cool.
- Store in an airtight container at room temperature for up to 3 weeks.
Nutrition
Calories: 145kcal
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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