Categories: Eats, Life Style

Curried Cashew Snack

(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

  1. Preheat the oven to 200°F and line a baking sheet with parchment paper.
  2. 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.
  3. Add the sea salt, honey, and water. Mix well.
  4. Add the cashews to the liquid mixture. Stir until they are very well coated.
  5. Spread the nuts in an even layer in the prepared pan. Roast the nuts for 45-60  minutes; stirring every 15 minutes.
  6. Remove pan from the oven and allow nuts to cool completely.
  7. 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!





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