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Karen's Curry Coconut Slow Roasted Nuts
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5 from 1 vote

Karen's 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 plus unsweetened shredded coconut. An enticing, exotic flavor.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Nut appetizer, Snack
Cuisine: American
Keyword: Best cashew coconut nuts, Curry Cashew Coconut Nuts, Soaking cashews for easier digestion
Servings: 10 servings
Author: Karen Sheer a zest for life

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 might vary, cook until just golden and crisp.
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

Calories: 142kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 124mg | Potassium: 151mg | Fiber: 1g | Sugar: 3g | Vitamin A: 31IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 2mg