Recipes Ingredients Nuts & Seeds Cashews Coconut-Curry Cashews 4.0 (12) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print