Karen’s Curry Coconut Slow Roasted Nuts
Apr 26, 2018, Updated Nov 11, 2024
Raw cashews are soaked for easier digestion and are cooked in a slow oven until golden and crispy. Coat with sweet and savory seasonings and unsweetened shredded coconut.
Why Soak Cashews?
Raw cashews are soaked for 1 1/2 hours. The soaking process neutralizes the phytates and enzyme inhibitors that make nuts and seeds hard to digest. When the inhibitors are not neutralized before you eat them, it can mean a tummy ache for some people.
Method:
Heat coconut oil in a large skillet then add the sweet and savory seasonings: curry powder, ginger, cinnamon, cumin, smoked paprika, pink sea salt, coconut nectar and coconut palm sugar. Add the dried, soaked cashews with the unsweetened shredded coconut and toss.
Place on a parchment lined rimmed baking pan and cook in a slow 250 degree oven until golden and crispy. The low oven lets the nuts develop color slowly without burning (hint: coconut can burn quickly.) These will cook a little longer – between 45 minutes and one hour.
What’s to Love?
These are real crowd pleasers!
All love the crunch and exotic flavors.
Not too sweet! Just the right amount.
Easily doubled.
Quite easy to prepare – when cooking with nuts, always pay attention that they are just golden… too dark and they will taste quite bitter.
Enjoy!
Karen
Karen’s Curry Coconut Slow Roasted Nuts
Equipment
- 1 rimmed sheet pan
Ingredients
- 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
Instructions
- 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 un-toasted coconut and mix in. Gives a nice white color boost.
- Store in an airtight glass container. Will stay fresh for a few weeks.
Notes
Cooking time does not include 1 1/2 hours soaking of cashews. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I want to take my chance with stomach issues, can I use regular (not raw) cashews and not soak them?
Hi Louise – a quick answer is yes. Although, roasted cashews will cook much quicker in this recipe than raw ones. In this recipe, I would cook the roasted nuts for less time, until just golden and crunchy – 20 – 30 minutes at the low 250 degrees.
Info: Soaking cashew nuts helps to break down the phytic acid present in them, which can interfere with the absorption of certain nutrients and cause digestive issues. Hope this helps! 😀Karen