Last post of 2014! Happy New Year! It has been a heck of a year with lots of changes. My first post of 2014 was a salad recipe from my desk in Corte Madera, CA. This summer I posted about the basil bonanza from my dining table in Lakeville, CT. And now I'm closing the year from my couch in Sun Valley, Idaho, giving you the latest in holiday nuts. (Apparently my recipe writing environment has become increasingly more casual!) It was -14 the other night, and I think I almost froze my face off walking home from yoga this morning. Note: Listen to the natives and take the bus.
Idaho is different than California in a lot of ways, but regardless of location, everyone seems to love spiced nuts. These cashews were the holiday party favorite, and I hope you enjoy. And if you like to partake in New Years Eve festivities that involve a Champagne toast (or two, or three) you'll need something to absorb the er... bubbles. A little healthy fat and protein makes for a good midnight snack, as I discovered a couple of holiday seasons ago when I found a version of this recipe in the San Francisco Chronicle. As usual, changes have been made...
- 1 lb raw cashews
- 2 teaspoons sea salt
- 2.5 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cup water
- 2 tablespoons Earth Balance buttery spread
- 2 tablespoons agave nectar
- 3 tablespoons dried currants
Preheat the oven to 300 degrees, and roast the cashews on a baking sheet until very lightly golden (significantly less toasty than one might typically expect). Meanwhile, combine the salt, curry, cumin and coriander in a small bowl. Set aside.
Bring the water, Earth Balance and agave to boil in a medium sized sauce pan over medium heat, stirring often. Once boiling, add the lightly roasted cashews and cook for a few minutes, stirring occasionally, until the liquid has evaporated. Add spice mixture to the cashews and toss to coat. Add the currants and toss again.
Spread the cashews out in a single layer on a baking sheet and roast for 5-10 minutes. Let cool completely, and break apart. Store in an airtight container.