Curry Honey Cashews
We try to plan snacks and lunch options that will last a few days and be easy to take and enjoy at work, in the car, or at home. Some days get pretty mobile and most days busy, so Curry Honey Cashews have turned out to be one of our favorites.
You Are In Control
It’s so frustrating to go through store, read labels, and see snack after snack with ingredients I don’t want.
But when making something at home, you can decide on ingredients.
You can also benefit by choosing real food ingredients and fueling you body with what it 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.
My family loves this salty sweet recipe that's perfect for lunches and snacks. Easy on busy schedules with only 5 minutes of mixing and the rest is oven time.
- 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.
- 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.
- I suggest filtered and/or reverse osmosis water to help eliminate impurities.
I’ve included some affiliate links in this post for your convenience. If you decide to make a purchase after clicking on a link, I will earn a small commission without a cost to you.
What I Prefer for These Curry Honey Cashews
- Unrefined coconut oil is recommended for the added coconut flavor if you prefer. My favorites are Nutiva Unrefined or Tropical Traditions.
- Redmond Real Salt is my favorite and can be found at your local store or online.
- I have a favorite, local source for the raw honey I use. Check out Local Harvest for options near you.
- I usually use this parchment paper to make clean up easy.
Cashews are good to have on hand. You can find them in your local grocery store, but you might also want to check online sources, like Azure Standard and Thrive Market.
I sometimes can catch a better deal when comparing sources, particularly when buying 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.
A Few Last Suggestions
Don’t miss out on the extra 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.
For other ideas, be sure to check out these posts:
Do You Think You’ll Try This Recipe?
