crispy, delicious snack for any occasion. Cashews coated in delicious Asian spices with a hint of sweetness thanks to coconut blossom sugar. Quick to make, simple and versatile. Perfect also as a topping on a colorful salad.
Heat oven to 160 degrees and line baking sheet with parchment paper.
Spread cashews on baking sheet and place in oven. Roast for 5 minutes and remove from the oven.
300 g Cashews
In the meantime, add all other ingredients to a bowl and mix until everything is combined into an even marinade.
30 ml Frying oil, 15 ml maple syrup, 15 g Curry paste, 1 tbspn Curry powder*, 15 ml Tamari or another gluten-free soy sauce, 15 ml Lime juice, 24 g Coconut blossom sugar, ½ tbspn Cumin, ½ tbspn Ginger, 1-2 tbspn Corn starch for better binding
Remove cashews from oven, let cool for a moment and add to marianade.
300 g Cashews
Mix everything well (I use a silicone spatula here) until the nuts are completely coated with the marinade.
Return marinated cashews to baking sheet and spread evenly.
Roast for another 10-12 minutes until the nuts are nicely browned but not burnt.
Remove from oven, let cool completely and enjoy!
Store leftovers in an airtight box at room temperature for up to 2 weeks.