(This week I am taking the opportunity to feature a favorite recipe from the earlier days of m.e.l.t. While this recipe is not new, I hope you remember it fondly and take the time to make it once again. Enjoy! JC)
Hey, What’s Cookin’?
With summer hiking season starting, I find I need to have more portable, healthy snack foods on hand. I don’t like packing a big heavy lunch to the top of a mountain, so I sometimes rely on energy bars like Kind bars. Trouble is, Kind bars have a sweeter taste than what I am looking for (plus, they can get expensive). Sometimes, you just want a hearty, savory, spicy flavor, with just a hint of sweetness.
Nuts are about the most healthy and portable snack around. Protein, good fats, great taste–they really have it all in a small package! Cashews are one of my favorites, and I like to spice them up to make them most of their flavor. Curried cashews that you make yourself are lightweight, easily portable in a zipper baggie, and much cheaper than commercially-prepared nuts. Note that cashew pieces are cheaper than whole cashews; it’s up to you how frugal you want this trail snack to be!
Enjoy this Curried Cashew Snack as a delicious source of energy on the trail! Don’t forget your water! 🙂
Curried Cashew Snack
Makes: 3 cups
- 2 tbs curry powder (as mild or hot as you like; McCormick’s is very mild; Malaysian or Thai curry powder will be hotter)
- 2 tsp olive oil
- 1 tbs sea salt
- 1 tbs honey (or maple syrup)
- 2 tbs water
- 3 cups (12 ounces) raw cashews, whole or pieces
- Preheat the oven to 200°F and line a baking sheet with parchment paper.
- Add the curry powder and olive oil to a non-stick pan on medium-low heat. Stir them until well-mixed and the curry fragrance blooms; 1-2 minutes.
- Add the sea salt, honey, and water. Mix well.
- Add the cashews to the liquid mixture. Stir until they are very well coated.
- Spread the nuts in an even layer in the prepared pan. Roast the nuts for 45-60 minutes; stirring every 15 minutes.
- Remove pan from the oven and allow nuts to cool completely.
- Transfer the nuts to an airtight container.
- These nuts can also be frozen in an airtight container.
- If the nuts get soft after being exposed too long to air, spread them on a parchment lined baking sheet and re-roast in the oven at 225° F for 15 minutes. Remove pan from oven, let the nuts cool down, and they will be crunchy again.
- Pecans are an excellent substitute for the cashews!
Image via: Facebook