Curry-Lime Cashews

 

 Sure, a handful of these nuts curbs hunger pangs, but they’re more than just a snack. Try these chopped up as a crunchy topping on your favorite roasted vegetables or atop a spoonful of vegan yogurt.

INGREDIENTS

2 c. raw cashews (10 oz.)

1 tbsp. extra-virgin olive oil

Kosher salt

1 tbsp. yellow curry powder

2 tsp. sugar

1/4 tsp. ground turmeric

1/4 tsp. sweet paprika

Freshly ground black pepper

3 tbsp. fresh lime juice, plus 1 lime finely zested

DIRECTIONS

1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Pour cashews onto prepared sheet. Toss with oil and ¼ teaspoon salt and spread in an even layer. Bake, tossing halfway through, until cashews are light golden, about 15 minutes.
2. Meanwhile, in a small bowl, whisk curry powder, sugar, turmeric, paprika, and a few grinds of black pepper with lime juice until smooth.
3. Remove tray from oven and carefully pour spice mixture over cashews, tossing well to coat. 
4. Return tray to oven and bake, tossing halfway through, until cashews are toasted and curry mixture darkens slightly, about 15 minutes more. (The cashews will crisp as they cool) 
5. While still warm, scrape cashews onto a plate in an even layer and sprinkle with salt and lime zest. Let cool at least 15 minutes. Serve warm or at room temperature.
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