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how to make the best Curry Coconut Slow Roasted Nuts

Curry Coconut Slow Roasted Nuts

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

Serve with drinks as ultimate snack…they are quite addicting!

how to make the best Curry Coconut Slow Roasted Nuts


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.

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