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“The Cashew in the Rye”

January 1, 2012

Happy New Year to everyone and, as it turns out, Happy Birthday JD Salinger (he was born on January 1, 1919)! I first made these as a present for my dad for Christmas since he’s a cashews fiend, but it turns out that Hélène is also nuts (haha) for these as well so I promised her a second batch. Along with smitten kitchen’s pickled grapes, the cashews were the first appetizer of a zillion course New Year’s Eve dinner we had with our friend Jenn last night. The three of us tend to pack it in at 10pm so we had to do something to get us to midnight and constant eating seemed like the way to go. We also rewatched Harry Potter 7 Part 2 and Hélène was as in love with the Blu-Ray quality as she was with the cashews – if you know Hélène’s love for picture quality, you’ll understand how delicious these curried nuts must be!

Curried Cashews

1 cup cashews, plain
2 tbsp sugar
1 tbsp madras curry powder
1 dash cayenne
1/2 tbsp water
1/2 tsp coarse sea salt, lightly crushed with a mortar and pestle or the side of a knife

Combine the sugar, curry powder and cayenne in a bowl and stir a few times. Add the cashews, then the water and stir until the curry mixture covers each cashew. Add the crushed sea salt and mix a few times. Spread these out on a baking pan on either silicone sheet or wax paper (they stick like crazy) and bake at 325˚ for 10-15 minutes, checking frequently. Once the cashews are toasted and the sugar has melted onto them, they’re ready! Cool, then break apart with your fingers and serve.

2 Comments leave one →
  1. Hélène permalink
    January 1, 2012 9:12 am


  2. Stephen slemon permalink
    January 1, 2012 9:14 am

    As first sampler of the beauties, and a cashew connosieur, I can vouch for “Cashews in the Rye.”. Nothing phony about this literary morsel!

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