Rating: 4 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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

Gallery

Credit: Sang An

Recipe Summary test

prep:
10 mins
total:
1 hr 5 mins
Servings:
4
Yield:
Makes 2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews (1)

12 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
02/05/2014
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.