📝 About This Recipe
Transform humble nuts into an exotic, addictive snack with this recipe that balances the warmth of Madras curry with the brightness of fresh lime and a touch of sweetness. These cashews are double-coated—first in a fragrant spiced butter and then finished with a savory-sweet dusting—to ensure every nook and cranny is packed with flavor. Perfect for cocktail hour or as a sophisticated gift, they offer a satisfying crunch that lingers with a gentle, aromatic heat.
🥗 Ingredients
The Nuts
- 3 cups Raw Whole Cashews (unsalted and unroasted)
The Flavor Base
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Maple Syrup (grade A dark preferred)
- 1.5 tablespoons Madras Curry Powder (mild or hot depending on preference)
- 1/2 teaspoon Ground Turmeric (for vibrant golden color)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (adjust for heat level)
The Finishing Dust
- 1 tablespoon Light Brown Sugar (packed)
- 1.5 teaspoons Flaky Sea Salt (such as Maldon)
- 1 tablespoon Fresh Lime Zest (from about 2 limes)
- 3-4 pieces Fresh Kaffir Lime Leaves (very finely chiffonaded or minced)
- 1 teaspoon Black Sesame Seeds (for visual contrast)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
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2
In a small microwave-safe bowl, melt the butter. Stir in the maple syrup until well combined.
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3
In a large mixing bowl, whisk together the curry powder, turmeric, garlic powder, and cayenne pepper until no clumps remain.
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4
Add the raw cashews to the large bowl and pour the butter-syrup mixture over them. Toss thoroughly with a rubber spatula until every cashew is glistening and evenly coated in the spice base.
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5
Spread the cashews in a single layer on the prepared baking sheet. Ensure they are not crowded; space allows them to roast rather than steam.
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6
Slide the tray into the center rack of the oven and roast for 8 minutes.
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7
While the nuts roast, prepare the finishing dust. In a small bowl, rub the lime zest and minced kaffir lime leaves into the brown sugar using your fingertips. This releases the essential oils and creates a fragrant citrus sugar.
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8
After the initial 8 minutes, remove the tray from the oven. Use a spatula to toss the cashews, moving the ones from the edges to the center to ensure even browning.
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9
Return the tray to the oven for another 7-10 minutes. Watch them closely during the final minutes; they should be fragrant and a deep golden brown, but the spices can burn quickly.
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10
Remove the tray from the oven. Immediately sprinkle the cashews with the citrus-sugar mixture, flaky sea salt, and black sesame seeds while the residual heat and oils help the seasoning adhere.
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11
Toss the nuts one last time on the tray to distribute the salt and sugar evenly.
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12
Allow the cashews to cool completely on the baking sheet. They will become much crunchier as they reach room temperature.
💡 Chef's Tips
Use raw cashews rather than pre-roasted ones to prevent them from becoming over-browned and bitter. If you cannot find kaffir lime leaves, substitute with an extra teaspoon of lime zest and a pinch of ground coriander. For a vegan version, replace the butter with coconut oil, which adds a lovely tropical aroma that complements the curry. Avoid adding the salt and sugar before roasting, as the sugar can burn at high temperatures and the salt can draw out moisture. Store in an airtight glass jar for up to two weeks to maintain maximum crispness.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a hoppy IPA to cut through the richness of the nuts. Serve alongside a chilled glass of dry Riesling; the wine's acidity balances the warm curry spices beautifully. Add these to a cheese board featuring sharp white cheddar or creamy goat cheese. Coarsely chop any leftovers and sprinkle over a coconut milk-based vegetable curry or a fresh mango salad. Present in a small decorative bowl as a sophisticated 'bar snack' during a dinner party.