Total Time
Prep 10 mins
Cook 25 mins

"Cashew curry, a popular Indian dish, is the inspiration for this snack. The sweet coconut flakes subdue the heat of the spice." Taken from Martha Stewart Living, June 2011 and posted for ZWT.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute.
  3. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.)
  4. Add cashews, and toss to coat using a heat-proof rubber spatula.
  5. Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula.
  6. Bake for 15 minutes.
  7. Remove from oven, stir, and sprinkle with coconut.
  8. Bake until cashews and coconut are golden, 6 to 7 minutes more.
  9. Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.

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