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

Curry Spiced Cashews Recipe

Publisher Photo
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

Ingredients

  • 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 equals 322 calories, 25 g fat (5 g saturated fat), 0 cholesterol, 298 mg sodium, 19 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  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

Nutritional Facts

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

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Curry Spiced Cashews

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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 (1)
4 Star
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MY REVIEW
Reviewed Mar. 8, 2012

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

MY REVIEW
Reviewed Nov. 30, 2011

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

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