Monday, March 25, 2013

Crispy Curry Cashews

These are seriously addicting and oh... oh... so good.  The nice thing about this crispy curry cashew recipe, they won't stain your hands.  That can be a good thing when you are snacking on these lil nuggets on the road.  The curry spice is absorbed into the nuts skin, NOT tossed in oil and then coated with staining spices.  You don't want to get that all over your hands and onto whatever else you touch. 

Curry Cashews


2 cups of "raw" cashews
1/2 tablespoon of celtic sea salt
2 tablespoons of curry powder
filtered water

Bring 1 cup of water to boil and add curry powder and salt together in a bowl or jar.  I personally like to use a quart jar.  Let the mixture set for 15 to 30 minutes.  This allows the water to cool and the spices to come to life.  Once the water has cooled down, add cashews.  At this point, you will need to add more water until cashews are covered. plus an inch of water to allow for the cashews to expand. Let cashews soak for 5 to 6 hours.  Do NOT let the cashews soak longer than 6 hours or they can become soggy.  Once cashews are finished soaking, drain in a colander.   Place them onto dehydrator trays or on a cookie sheet.  If using an oven, you can dry them at 200 to 250 degree temperature setting for 12 to 24 hours.  Turn occasionally, until dry and crisp.  Store in an airtight container.  Makes a tasty exotic snack!

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