Description
These gluten-free, 4-ingredient roasted cashews have a spicy-sweet Thai curry kick! They’re a quick and easy, paleo and vegan-friendly and snack for on-the-go eating!
Ingredients
- 2 cups Raw, Unsalted Cashews
- 2 Tablespoons Coconut Oil, Melted
- 1 Tablespoon Yellow Curry Powder
- 1 Tablespoon Coconut Sugar
- Sea Salt
Preparation
Preheat oven to 350°F and line a baking sheet with parchment paper or a Silpat.
Place cashews in a large bowl and pour in the melted coconut oil. Toss the cashews to coat evenly. Sprinkle curry powder and coconut sugar over the cashews and then toss until evenly coated.
Spread cashews in a single layer on the prepared baking sheet and sprinkle generously with sea salt. Bake for 10 minutes. Stir, and then continue cooking for another 3–5 minutes until golden brown and toasted.
Let cool completely and then devour.
