curry-spiced cashews

I started making these spiced cashews on Sundays, in anticipation of a new episode of Mad Men. I was also anticipating wanting to have a martini while I watched, because about two minutes into the show, and two minutes into their day, Don Draper or Roger would be drinking one and then I’d want one. Plain old nuts just didn’t cut it as a cocktail snack those nights. Was I supposed to slum it while they ordered lobster over dinner with Jaguar? I deserved better. Well, JOAN deserved better when it came to that whole Jaguar thing but I could only sit and watch and die a little for her, and enjoy these cashews and gin and feel a little better. You didn’t need this back story but I still get a little upset when I think about Season 5 and I need to share. I hope you make these nuts for equally epic but lighter events.


Curry-Spiced Cashews

2 tbs vegetable oil
2 tbs yellow curry powder (not roasted)
1 tsp ground paprika powder
1/2 tsp ground cayenne pepper
1 tsp kosher salt
2 tsp vinegar
2 c raw, unsalted cashew nuts

Preheat oven to 275F degrees.

Mix all of the ingredients, except the cashews, in a medium bowl until they form a paste. Add the cashews to the bowl and toss well to coat them evenly in the paste. Line a 4-sided baking sheet with parchment paper. Spread the cashews evenly on the parchment paper and roast for 20 minutes, stirring once halfway through. Allow to cool and serve.

Make ahead: After cooling, the nuts can be refrigerated for up to 2 weeks in an air-tight container. Bring them to room temperature before serving or toast in a low oven for 5 minutes for best results.

Makes 2 cups.

This story and recipe appear in APPETIZERS, Issue 007 of Le Sauce Magazine.