Roasted Curry Spiced Cashews

In addition to being delicious, cashews are a powerhouse of nutrients, fats, and are an excellent source of protein. With football and holiday season around the corner, roasted curry spiced cashews make for a wonderful (lighter) option to your party line-up or as hostess/holiday gifts. They are highly customizable, very easy to make and definitely one of the most healthy snacks.

Roasting cashews at home is way more budget friendly than buying from stores and it also allows you to experiment with a variety of flavors. I seasoned the cashews with some curry powder, ground coriander seeds, salt, ground cumin, paprika, lemon zest, lemon juice and a hint of maple syrup, and roasted them at 250 F, for approx 35 minutes. The end result was delicious, crunchy (and irresistible) cashews. Slow roasting the cashews prevents them from burning and inconsistent texture (crunch outside and raw from inside).

Complement your weekend munching with these crispy crunchy crescent shaped protein packed snack or add them to your salads (goody bye croutons), savory granola, yoghurt parfait, stir fry… (the possibilities are endless). Also, they are Gluten-Free, Vegan, Paleo and Keto friendly.

I hope you all make these and love it as much as I do.

Ingredients
2 Cups Raw Cashews
1 1/2 Teaspoons Coconut Oil, melted
1 Teaspoon Pure Maple Syrup (or to taste)
1 Lemon, juice and zest
1/4 Teaspoon Cayenne Pepper (or to taste)
1 Teaspoons Curry Powder (or to taste)
1/2 Teaspoon Coriander Powder
1/2 Teaspoon Cumin Powder
Salt to taste

Process

1. Preheat the oven to 250 F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, mix coconut oil, lemon juice, lemon zest and maple syrup. Now add the dry seasoning and mix everything together.
3. Toss the cashews into the prepared seasoning, making sure that the cashews are evenly coated.
4. Spread the seasoned cashews on the baking sheet in a single layer and roast for 30 minutes (or until the coating looks dry), stirring and turning the baking sheet halfway through roasting.
5. Remove cashews from the oven and let them cool completely. Gently separate the nuts that are sticking together and transfer to an airtight container.

Enjoy! 🙂