Kadju Badun ( Sri Lankan Deviled Cashews)

Total Time
1hr 5mins
Prep 1 hr
Cook 5 mins

I love the peppy-salty seasoning on this wonderful snack or party nibble, and I was pleasantly surprised to find that fried cashews are not greasy at all. I don't know if this is authentic to the recipe, but I also like to let the finished nuts cool just a bit then toss them in a bag with some garlic salt before serving.

Ingredients Nutrition


  1. Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.
  2. Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly.
  3. Remove from the oil, drain on paper towels and let cool slightly.
  4. In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.
Most Helpful

Oh my goodness! I wish I could give this more than 5 stars! I used almonds instead of cashews. I ended up letting them sit on the counter for a few hours before I got to frying them though. When I did I only used 1/6 c. of oil, and still thought I could have gotten by with less. When they were done, I scooped them out onto a paper towel, then immediately dumped them into a small paper bag and tossed in 1 tsp. chili powder (Chili Powder), 1/2 tsp. garlic granules, and 1 tsp. of smoked sea salt, and I shook the whole thing. This not only absorbed some of the oil, but also distributed the seasonings well. Then, I dumped them out onto a piece of foil on the counter to cool. I would have used a cookie sheet, but I had a small piece of foil left from something I made earlier. As they are cooling, I find it hard not to keep going back and taking a few! They are so good! I only wish I would have made a double batch!

Cookin'-4-5 April 01, 2009

excellent treat for the family! thanx for posting.

Darlene28 December 18, 2008

Great method for making spiced nuts! I usually find in other methods, that more than half the spices and salt fall off the nuts, but with this method, most of it stayed on. And we love cashews.

rosslare December 29, 2006