Salty, spicy and slightly sweet, skillet roasted curry cashews are a good-for-you crunchy addictive snack you can make in ten minutes AND, this is big–without turning on the oven!
Click here to PIN Skillet Roasted Curried Cashews!
All you do is stir the cashews in a skillet until golden and then zizzle in a mix of maple syrup, curry powder, black pepper, and tamari soy sauce!
Cook them on your kitchen stovetop, or roast and curry these 4-ingredient treats on your Coleman burner when camping in the great outdoors.
How to roast curry cashews in a skillet:
- Besides a burner, you’ll need a cast iron skillet and a wooden spoon. And a hot pan holder of some sort.
- So easy! Heat the skillet and mix the curry powder, maple syrup, and tamari together. Put the raw cashews in the hot skillet and begin stirring with your wooden spoon.
- Move the buttery kidney-shaped nuts over and around—constantly–for about 8 minutes, until the cashews take on golden color on the flatter sides and edges.
- Turn off the heat and splash in the curry slurry, stirring, stirring. The liquid dissipates in a big aromatic sizzle, leaving nothing but salty spicy slightly sweet cashews. Just like that.
- You’ll want to keep moving the nuts around another 4 minutes or so while the pan temperature cools. Your newly curried cashews will try their darnedest to stick together. Fine. Let them. When they’ve cooled down completely, break them apart with your wooden spoon.
*** As the cook, feel free to munch one or 5 curried cashews before putting a bowl out for everyone else!
Skillet Roasted Curry Cashews recipe details:
- Tamari soy sauce (affiliate link) is slightly thicker, richer, less salty, and all around smoother on the tongue than regular soy sauce. Umami loaded tamari soy sauce is available wheat-free. (Affiliate link.)
- You can leave out the maple syrup, though I think you’ll find the sweet aspect is part of the prize. What the heck, you could even leave out the curry. Then you would have tamari roasted cashews, like tamari roasted almonds. On second thought, keep the curry, turmeric is good for you.
How to use skillet roasted curry cashews:
- Serve with ice cold beverages, spirited or not. Tequila Mojitos anyone?
- Toss them in salads and stir fries.
- Make tamari deviled eggs and garnish with curried cashews.
- Put them in a jar with a bow, they’ll be a welcome hostess gift.
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Skillet Roasted Curry Cashews
Ingredients
- 1 ½ cups whole raw cashews
- 1 ½ teaspoons curry powder
- 1 ½ teaspoons maple syrup
- 2 tablespoons tamari soy sauce
- 20 grinds black pepper
Instructions
- Mix the tamari, curry powder, maple syrup and black pepper together. Set aside but keep handy.
- Heat a medium skillet over medium-high heat. Add the cashews. Stir and cook the cashews until they take on a golden color on the flatter sides, 8 to 10 minutes.
- Remove from the heat. Immediately, while stirring the nuts, add the tamari/curry/maple syrup mixture. There will be a big sizzle as the curry/tamari coats the cashews.
- Stir a few more minutes to let pan cool down and dry out the nuts. Let cool completely and break up the nuts that have stuck together.
Nutrition
I was thinking about Super Bowl snacks and remembered this recipe that I posted in 2017. I updated it to share with you–here and now.
Would another nut or seed work for this? · 6 July, 2017
Yes! Almonds for sure. Sunflower seeds too. Thanks Caron! · 6 July, 2017
Thanks, Letty! I have only recently learned about the cashew shelling process. I have let go of them since then. So I am delighted to have alternatives! · 6 July, 2017
Also, I forgot to mention, I love your Jump Directly to Recipe button! · 6 July, 2017
So easy to make and absolutely delicious! You’re right–they’re addicting! Thank you! · 16 November, 2021
Thank you! · 21 November, 2021