Reviews (1) Add Rating & Review 12 Ratings 5 star values: 6 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 02/05/2014 I adapted this recipe to use coconut sugar. I replaced the refined sugar with the same amount of coconut sugar and increased the curry to 1.5 Tablespoons. The mixture slides off of the nuts, but just take them out of the oven often and stir (I did it 3 times at 5-10 minutes each time so that the sugar wouldn't burn). Once they come out of the oven the last time, stir until you can't stir any more. Let them harden, break them apart and ENJOY! They are reeeaaallllllyyyyy GOOD.
Back to Coconut-Curry Cashews All Reviews for Coconut-Curry Cashews - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Coconut-Curry Cashews Credit: Sang An Recipe Summary prep: 10 mins total: 1 hr 5 mins Servings: 4 Yield: Makes 2 cups
Ingredients Ingredient Checklist 2 tablespoons unsalted butter 1 tablespoon curry powder 3/4 cup sugar 1 tablespoon water 1 tablespoon honey Coarse salt 2 cups unsalted roasted cashews (9 ounces) 1/2 cup large unsweetened coconut flakes
Gallery Coconut-Curry Cashews Credit: Sang An
Recipe Summary prep: 10 mins total: 1 hr 5 mins Servings: 4 Yield: Makes 2 cups
Gallery
Coconut-Curry Cashews Credit: Sang An
Coconut-Curry Cashews
Credit: Sang An
Coconut-Curry Cashews
Recipe Summary prep: 10 mins total: 1 hr 5 mins Servings: 4 Yield: Makes 2 cups
Recipe Summary
prep: 10 mins total: 1 hr 5 mins
Servings: 4 Yield: Makes 2 cups
prep: 10 mins
total: 1 hr 5 mins
prep:
10 mins
total:
1 hr 5 mins
Servings: 4
Yield: Makes 2 cups
4
Makes 2 cups
Ingredients
Ingredients
- 2 tablespoons unsalted butter 1 tablespoon curry powder 3/4 cup sugar 1 tablespoon water 1 tablespoon honey Coarse salt 2 cups unsalted roasted cashews (9 ounces) 1/2 cup large unsweetened coconut flakes
Directions
Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a rubber spatula.
Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more.
Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.
Reviews (1)
Add Rating & Review 12 Ratings 5 star values: 6 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 02/05/2014 I adapted this recipe to use coconut sugar. I replaced the refined sugar with the same amount of coconut sugar and increased the curry to 1.5 Tablespoons. The mixture slides off of the nuts, but just take them out of the oven often and stir (I did it 3 times at 5-10 minutes each time so that the sugar wouldn't burn). Once they come out of the oven the last time, stir until you can't stir any more. Let them harden, break them apart and ENJOY! They are reeeaaallllllyyyyy GOOD.
Reviews (1)
Add Rating & Review 12 Ratings 5 star values: 6 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 6 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 0
12 Ratings 5 star values: 6 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 0
12 Ratings 5 star values: 6 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 0
5 star values: 6 4 star values: 2 3 star values: 2 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 02/05/2014 I adapted this recipe to use coconut sugar. I replaced the refined sugar with the same amount of coconut sugar and increased the curry to 1.5 Tablespoons. The mixture slides off of the nuts, but just take them out of the oven often and stir (I did it 3 times at 5-10 minutes each time so that the sugar wouldn't burn). Once they come out of the oven the last time, stir until you can't stir any more. Let them harden, break them apart and ENJOY! They are reeeaaallllllyyyyy GOOD.Martha Stewart Member
Rating: Unrated 02/05/2014
I adapted this recipe to use coconut sugar. I replaced the refined sugar with the same amount of coconut sugar and increased the curry to 1.5 Tablespoons. The mixture slides off of the nuts, but just take them out of the oven often and stir (I did it 3 times at 5-10 minutes each time so that the sugar wouldn’t burn). Once they come out of the oven the last time, stir until you can’t stir any more. Let them harden, break them apart and ENJOY! They are reeeaaallllllyyyyy GOOD.
Rating: Unrated
All Reviews for Coconut-Curry Cashews
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Coconut-Curry Cashews
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
