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Coconut-Curry Cashews Photo: Sang An

Coconut-Curry Cashews

Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice.

Martha Stewart Living, June 2011 http://www.marthastewart.com/354906/coconut-curry-cashews
5
Rated
100100(2)2
  • Prep Time 10 minutes
  • Total Time 1 hour 5 minutes
  • Yield Makes 2 cups
    Serves 4

Ingredients

    • 2 tablespoons unsalted butter
    • 1 tablespoon curry powder
    • 3/4 cup sugar
    • 1 tablespoon water
    • 1 tablespoon honey
    • Coarse salt
    • 2 cups unsalted roasted cashews (9 ounces)
    • 1/2 cup large unsweetened coconut flakes

Directions

  1. Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
  2. Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
  3. Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.

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