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1
Put together spices in a small bowl and have at the ready.
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2
In a large skillet over medium heat, melt butter and add cashews.
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3
Stir occasionally, toasting them but being careful not to burn them.
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Toast for 3-5 minutes or until nicely browned and heated through.
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5
Remove from heat.
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Add spice mixture and stir to coat.
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7
You dont want to cook the curry powder, just heat it up with the residual heat from the cashews.
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8
Lay a double layer of paper towels on the counter and spread cashews out to cool.
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Be sure to only have them one layer thick so that they crisp up when cool.
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If not using immediately, store only after completely cooled in an airtight container.
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I store them in a glass canning jar.
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The curry smell is very strong and a plastic container will hold the smell for some time after they are gone.
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Notes: 1.
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You can use whole cashews or pieces equally well here.
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I typically will use the whole ones if I am making this as an appetizer for company but will use pieces if its just for myself.
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2.
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Because curry is simply a blend of spices, which can vary from brand to brand, be sure to use a blend you like.
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My favorite is the McCormick brand available in most grocery stores.
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Do note that the salt content varies widely from brand to brand.
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I suggest tasting the cashews before you begin, if they are not salty enough for you, add a pinch to the spice mixture.
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3.
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Any seasoning you add needs to be added when the cashews are hot.
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Also, if you want your cashews a little spicier, just add more cayenne.
