Thursday, July 2, 2009

Curried Cashews

To me, there is no nut more splendid than the cashew nut. Growing up, I don't recall a single Christmas where my father didn't get a few pounds of roasted, salted cashew nuts. My little hands would grab as many as I could, shove them in my mouth and munch away. Like father, like daughter. As I got older, and my hands got bigger, my father had to fight for his cashews.

I recently joined him on a fishing trip. He came prepared with plenty of cashews and we often munched away in silence, enjoying a simple snack while sharing a fishing bond. Back at work I find myself day dreaming about the river, the woods, watching my fly drift and my father's reminders to "mend". While I may not be able to fish, I can certainly snack.

Curried Cashew Nuts

1 lb raw cashews
3 tbs butter
2 tbs olive oil
3 tbs curry powder
1 tsp salt

1. Heat butter and olive oil over medium-high heat.
2. Cook, stirring frequently, for 10-15 minutes, or until browned.
3. Remove nuts and drain on a paper towel.
4. Put salt and curry powder into a large bowl and mix together.
5. Add cashews. Place plastic wrap or a towel over the top of the bowl and shake well to coat. Enjoy!


  1. Oh, thank you so much for posting this recipe. I can't wait to make these. I was just thinking that nuts would be a nice snack to pack in my hubby's lunch, and we love curry.

  2. Lisa: You are so welcome! They pack a punch, so you may want to play around with the curry proportions. If you also like popcorn, check out my favorite popcorn recipe that just happens to be from my favorite food blogger:

  3. Oh, I failed to mention that it is for curried popcorn.

  4. I love how simple these nuts are and we just started a popcorn habit (as we discovered many kernels in our cupboard) and I like the idea of playing with the popcorn flavorings a bit more. Thanks!


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