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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice. 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 flaked coconut |
Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute.
3. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.)
4. Add cashews, and toss to coat using a heat-proof rubber spatula.
5. Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula.
6. Bake for 15 minutes.
7. Remove from oven, stir, and sprinkle with coconut.
8. Bake until cashews and coconut are golden, 6 to 7 minutes more.
9. Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.
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