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Curry Spiced Cashews Recipe

Curry Spiced Cashews Recipe

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 YIELD: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


  • 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.

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.

Reviews for Curry Spiced Cashews

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Reviewed Mar. 8, 2012

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

Reviewed Nov. 30, 2011

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

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Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.