Masala Roast Cashews

Masala Roast Cashews

Masala Roast Cashews

Samuel Johnson once remarked that “…when a man is tired of London, he is tired of life..”

Not entirely in agreement with you there, Sam me owd mate.

Actually, I firmly believe that alarm bells should start ringing about one’s Joie de vivre when a person starts to go off cashews.

And so it was the other day, when to my complete and utter horror, I found myself contemplating the fact that these blessed wee nuts were starting to taste a bit samey.

Ding-a-ling! Sound the klaxon. Red alert! Splice the mainbrace! Something needs to be done! Pronto, like!

When I’d calmed down a bit, I realised that I had an oven, coconut oil, and a well stocked spice cupboard. Panic over.

Less than an hour later I was munching on these beauties.

Aah. That’s better.

Masala Roast Cashews

  • Servings: makes 1½ Cups
  • Print

Ingredients

  • 1½ cups raw cashews
  • 2 tbsp coconut oil
  • 2 tsp chaat masala
  • sea salt

Method

  • Pre-heat the oven to 200 C.
  • Combine the cashews, coconut oil, and chaat masala in a mixing bowl.
  • Place the nuts on a sheet of baking parchment in a roasting dish. Place the roasting dish in the hot oven.
  • Roast the nuts for about 30 minutes or until golden brown, stirring every 10 minutes or so. Keep a close eye on them after the 20 minute mark, in any case.
  • When the nuts are done to your satisfaction, remove them from the oven, and drain them on plenty of kitchen paper.
  • Place in a bowl, and give a good twist of sea salt.
  • Allow to cool. Serve.

Notes

Although here I’ve opted for chaat masala, you could just as easily use a similar amount of any ground spice or spice blend.

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