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Coconut-Curry Cashews

Recipe photo courtesy of Sang An

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

Source: Martha Stewart Living, June 2011
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  • Taara Pantera
    5 FEB, 2014
    I adapted this recipe to use coconut sugar. I replaced the refined sugar with the same amount of coconut sugar and increased the curry to 1.5 Tablespoons. The mixture slides off of the nuts, but just take them out of the oven often and stir (I did it 3 times at 5-10 minutes each time so that the sugar wouldn't burn). Once they come out of the oven the last time, stir until you can't stir any more. Let them harden, break them apart and ENJOY! They are reeeaaallllllyyyyy GOOD.
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