Curry Spiced Cashews Recipe
Curry Spiced Cashews Recipe photo by Taste of Home
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Curry Spiced Cashews Recipe

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Spiced cashews contrast with sweet dried cranberries in this quick combo made on the stove top. Feel free to swap walnuts, almonds and/or pecans for the cashews. —Louise Gilbert, Quesnel, British Columbia
TOTAL TIME: Prep: 20 min. + cooling
MAKES:7 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 7 servings


  • 2 cups salted cashews
  • 1 tablespoon olive oil
  • 2 teaspoons curry powder
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup dried cranberries

Nutritional Facts

1/3 cup: 322 calories, 25g fat (5g saturated fat), 0 cholesterol, 298mg sodium, 19g carbohydrate (9g sugars, 2g fiber), 8g protein.


  1. In a large nonstick skillet, cook cashews over medium heat until toasted, about 4 minutes. Add the oil, curry powder, garlic, Worcestershire sauce, cumin and cayenne. Cook and stir for 2-4 minutes or until cashews are well coated. Spread on foil to cool completely. Stir in cranberries; store in an airtight container. Yield: 2-1/2 cups.
Originally published as Curried Cashews in Taste of Home October 2011, p44

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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teanbl0207 User ID: 6566373 150825
Reviewed Mar. 8, 2012

"The best of everything - spicy, sweet and salty. Very hard not to eat the whole batch at one time!"

astasteel User ID: 6321913 118493
Reviewed Nov. 30, 2011

"This was a hit and left the kitchen smelling good for days too!"

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