I often try to plan snacks that will last a few days and will be easy to take and enjoy at work, in the car, or at home. Some days can be pretty mobile and most days are pretty busy, so Curry Honey Cashews have turned out to be one of our favorite snacks.
You Control Your Ingredients
When you make you own snacks, you get to decide what ingredients you will use. A benefit of choosing real food ingredients is getting to also enjoy the benefits from fueling you body with ingredients that your body recognizes and needs, in order to run well. Just a few of the benefits tied to the ingredients in this cashew recipe include:
- Immune boosting
- Allergy fighting
- Inflammation fighting
- Gut healing
- Energy boosting
Only 5 Minutes + A Little Patience
It only takes a few minutes to mix up this 3 cups of deliciousness. From getting all your ingredients mixed to popping your tray in the oven and patiently waiting 35 minutes, you’re soon pulling your tray of chewy cashews out of the oven that will get more crunchy as they cool. They are neat and easy to store or pack to go with you. I usually try to make them weekly as a healthy, hunger-quenching, sugar-stabilizing option.
A quick and easy treat
- 1 Teaspoon Coconut Oil
- 2 Tablespoons Curry Powder (No salt added)
- 1 Teaspoon Salt
- 1 Tablespoon Honey (Heaping)
- 2 Tablespoons Water
- 3 Cups Cashews (Whole)
Preheat your oven to 250, gather your ingredients, and cover one edged baking sheet with parchment paper.
In a medium bowl, thoroughly mix the top 5 ingredients, then add the cashews and mix well to coat completely.
Pour the cashews onto the parchment paper, and try to eliminate all stacked or grouped cashews.
Bake in the oven for 35 minutes.
Remove from the oven and let cool completely before moving to a closed container.
- Unrefined coconut oil is recommended for the added coconut flavor if you prefer. My favorite brand is Tropical Traditions.
- Try to use non-irradiated curry when available.
- If you only have salted curry, then hold out adding salt until tasting and then adjust to your liking.
- Try using local and raw honey when available.
- Redmond Real Salt is my favorite and can be found at your local store or online.
- I suggest filtered and/or reverse osmosis water to help eliminate impurities.
Cashews are good to have on hand. While commonly found at your local grocery store, you might also be interested in checking online sources, like Azure Standard and Thrive Market, if you decide to buy in larger quantities. I usually buy both whole and raw cashews for this recipe and keep a supply soaked and dehydrated in the refrigerator ready for quick access and use when it’s time to make more Curry Honey Cashews, but also for energy bars, cashew milk, and other favorites.
Don’t miss out on the excess seasoning left in your bowl. Capture that too for anyone that might want that extra bit of flavor when serving up a snack.
A batch usually lasts about 2-3 days, doesn’t need to be refrigerated, and is easy to make even in the midst of a busy schedule.
If you decide to try this recipe, let me know what you think and if it turns out to be a new favorite for your family.