Sweet, Salty, Indian-Spiced Cashews

By the Gracious Vegan

These delicious spiced nuts are perfect for gifts and for any occasion—dinner party, potluck, cocktail hour, holidays, or just your own private happy time. No butter, oil, or sugar, but all the flavors as if they were there. Delish!

Makes about 3 cups

Preheat oven to 350°F.

Line a sheet pan with a silicone mat or parchment. Toast cashews on the pan until fragrant and just golden, about 10 minutes. (They will roast more during the second stage.)

• 3 cups raw, unsalted whole/ half cashews (about 1 pound) 

Meanwhile, combine these in a small bowl and set aside.

• 2 teaspoons curry powder

• 3/4 teaspoon salt

• 1/2 teaspoon ground cumin

In a small bowl, whisk together the following ingredients (it’s okay if the tahini isn’t perfectly incorporated).

• 1/4 cup maple syrup

• 3 Tablespoons water

• 1 teaspoon tahini (you can omit the tahini, but it helps keep the nuts from sticking together)

In a Dutch oven or large skillet, bring the maple syrup mixture to boil. Then add the cashews, stirring to coat. Simmer until no liquid remains, about 3 minutes. 

Then add the dry spice mixture, and toss to coat well.

Spread the coated nuts on same baking sheet and roast until coating is dry and slightly golden, 8-10 minutes. Let the nuts cool on the pan on a rack. 

Timing: About About 40 minutes, then at least 20 minutes cooling time

Gluten-free