Snacking is my middle name (by now you know I have a few;-) and I usually want something savory. Nuts are the perfect on-the-go food – satisfying and nutritious in one bite. I have a wide variety in my refrigerator, as just like seeds, the oils in nuts are perishable. Cashews are the most shelf stable and quite versatile. I eat them whole, or pre-soak and whip them into a creamy dressing as a dairy substitute.
Cashews have a lower fat content than other nuts (true) so you can eat a whole bag (not:) Actually, the type of fat in cashews is heart-healthy and said to be effective with diabetics as well. They also are high in magnesium for nerve and muscle tone. And cashews are good for digestion and sleeping – which suggests you may want to have them for dessert!
Curry Cashews – Makes 3 cups
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground turmeric
½ tsp. kosher salt
½ tsp. cayenne pepper
2 TB unsalted organic butter
3 cups whole raw cashews
1. Preheat oven to 350.
2. Combine spices in small bowl.
3. Place butter in pie plate and put in oven to melt. Once melted, add to spice blend and toss all with cashews, until well coated.
4. Spread nuts onto parchment lined cookie sheet and bake until toasted and fragrant, about 12 minutes, shaking pan once or twice to make sure they cook evenly.
5. Cool before serving (can be made ahead and stored in airtight container for one day.)
This post is part of Nourishing Gourmet’s Pennywise Platter Thursday.