Raw cashews are soaked for easier digestion and are cooked in a slow oven until golden and crispy. Coat with sweet and savory seasonings: curry powder, ginger, cinnamon, cumin, smoked paprika, pink sea salt, coconut nectar, coconut palm sugar and unsweetened shredded coconut
- 1 ½ cups raw cashews
- 1 tablespoon virgin coconut oil
- 1 tablespoon curry powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger powder
- ⅛ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 1 tablespoon coconut nectar (or maple syrup)
- 2 teaspoons coconut palm sugar
- ½ teaspoon pink sea salt
- ¼ cup shredded unsweetened dried coconut, organic
Add 3 cups of warm water to a medium sized bowl. Add 1/2 teaspoon sea salt, mix in.
Add the raw cashews, give a stir and set aside for 1 1/2 hours.
Drain the nuts. add to a tea towel and dry well. Place on paper towels and let air dry until very dry.
Preheat oven to a low 250 degrees.
Heat coconut oil in a large skillet over the lowest heat. Add all the seasoning ingredients – curry powder through sea salt. Stir one minute.
Add the dry nuts and coconut. Rub in to coat the nuts.
Top a sheet of parchment paper in a rimmed sheet pan.
Add the nut mixture and flatten with a rubber spatula in a single layer.
Add to oven and cook, stirring twice (press down with a spatula to help the seasonings stick) – each after 15 minutes for a total of 45 – 60 minutes, until golden.
Remove from the oven and cool until crisp.
OPTION: right out of the oven – sprinkle with 1 tablespoon of untested coconut and mix in. Gives a nice white color boost.
Store in an airtight glass container.
Will stay fresh for a few weeks.
See BLOG for more photos and how-tos.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes: about 2 cups