Recipes Ingredients Nuts & Seeds Cashews Coconut-Curry Cashews 4.0 (12) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Sang An Prep Time: 10 mins Total Time: 1 hrs 5 mins Servings: 4 Yield: 2 cups Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice. Ingredients 2 tablespoons unsalted butter 1 tablespoon curry powder ¾ cup sugar 1 tablespoon water 1 tablespoon honey Coarse salt 2 cups unsalted roasted cashews (9 ounces) ½ cup large unsweetened coconut flakes Directions 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. 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. Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes. Print