Makes: 6 cups
Active Time:
Total Time:
Ingredients
- 6 tablespoons lemon juice
- 6 tablespoons curry powder
- 4 teaspoons kosher salt
- 6 cups unsalted cashews
Preparation
- Position racks in the upper and lower thirds of oven; preheat to 250°F.
- Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer.
- Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 3 weeks.
Nutrition
Per 2-tablespoon serving: 101 calories; 8 g fat (2 g sat, 5 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 3 g protein; 1 g fiber; 96 mg sodium; 111 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 2 fat
Recipe courtesy of www.eatingwell.com. See the full recipe here.