If, like me, you are running late, but still hoping to make edible gifts for this holiday season, consider these delicious curried cashews with currants. They take only about 30 minutes to assemble, roast, and cool!
I included these nuts at a Holiday Open House cooking class last week, and was thrilled when almost everyone in the packed room said they were planning to prepare them!
These nuts are definitely addictive. Just try eating a mere handful! Seasoned with a tempting blend of both sweet and salty notes, cashews, along with currants, are coated with a maple syrup mixture scented with curry, cardamom, and ginger. The nuts are roasted quickly (in less than 15 minutes) until golden brown, and then cooled until crispy. In fact, these cashews actually improve in flavor when prepared a day or two ahead.
Give them to friends, to neighbors, to teachers, to the newspaper delivery person, to your hairdresser, to your exercise trainer, to anyone to whom you’d like to say special thanks during this season of giving.
Print This Recipe
Curried Cashews with Currants
6 tablespoons maple syrup
4 tablespoons canola oil
2 1/2 tablespoons curry powder
4 teaspoons light brown sugar
1 1/4 teaspoon ground ginger
1 1/4 teaspoon ground cardamom
1 1/2 teaspoon kosher salt
1 pound (3 1/4 cups) unroasted and unsalted cashews
1/4 cup currants
1 teaspoon sea salt such as fleur de sel
1. Arrange a rack in the middle of the oven and preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper cut to fit the pan.
2. In a large skillet over medium heat, whisk together the maple syrup, canola oil, curry powder, brown sugar, ginger, cardamom, and kosher salt. Stir well to blend, about 1 minute. (The mixture will be a rich caramel color.) Then using a wooden spoon, add the cashews to the pan and stir until coated well. Remove from the heat and stir in the currants.
3. Spread the nut mixture on the baking sheet in an even layer. Sprinkle with sea salt and roast for 5 minutes. Then stir the nuts with a metal spatula to coat them with any liquid on the bottom of the pan. Cook 5 minutes more, and stir again with a metal spatula, coating with any liquid in the pan. Cook 2 to 3 minutes more or longer (watching carefully so cashews do not burn) until nuts are golden brown. Remove and stir again. Cool to room temperature.
4. Use your fingers to break up any cashews that are stuck together. Store in an airtight container at room temperature for up to 2 weeks.
Makes about 3 1/2 cups
Copyright Betty Rosbottom 2017