Kadju Badun ( Sri Lankan Deviled Cashews)

READY IN: 1hr 5mins
Recipe by EdsGirlAngie

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.

Top Review by Cookin-4-5

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 (Recipe #16892), 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!

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.

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