- 1/4 cup butter, cubed
- 1 can (10 ounces) salted cashews
- 2 tablespoons curry powder
- 1/2 teaspoon salt
- In a skillet, melt butter. Add cashews; cook and stir over medium heat until lightly browned, about 10 minutes. Remove to paper towels to drain. Sprinkle with curry powder and salt. Yield: 2 cups.
Originally published as Curried Cashews in Quick Cooking November/December 1998, p9
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