Curry Coconut Slow Roasted Nuts
Apr 26, 2018, Updated Nov 30, 2020
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
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 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.
