A mix of Thai red curry paste and honey makes these nuts extra flavorful. They keep well in the refrigerator; the flavor intensifies.
Slideshow: More Crunchy Nut Recipes
2 tablespoons vegetable oil
2 tablespoons light brown sugar
4 teaspoons Thai red curry paste
1 tablespoon honey
2 cups raw cashews
1 1/2 teaspoons Maldon sea salt
How to Make It
Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper. In a medium skillet, combine the oil with the sugar, curry paste and honey. Cook over moderate heat, stirring constantly, until the sugar dissolves, about 1 minute. Add the cashews and stir to coat.
Spread the nuts on the prepared baking sheet and bake, stirring every 4 minutes, until golden brown, about 12 minutes total. Sprinkle with the salt and let cool completely before serving.
The cashews can be refrigerated in an airtight container for up to 2 weeks. Serve at room temperature.
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