COCONUT CURRY CASHEWS
"Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice." Taken from Martha Stewart Living, June 2011 and posted for ZWT.
Provided by alligirl
Categories Coconut
Time 35m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute.
- Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.)
- Add cashews, and toss to coat using a heat-proof rubber spatula.
- Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula.
- Bake for 15 minutes.
- Remove from oven, stir, and sprinkle with coconut.
- Bake until cashews and coconut are golden, 6 to 7 minutes more.
- Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.
Nutrition Facts : Calories 680.6, Fat 44.6, SaturatedFat 16.1, Cholesterol 15.3, Sodium 444.6, Carbohydrate 67.7, Fiber 4.3, Sugar 46, Protein 11.5
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