Curry Lime Cashews
Curry Lime Cashews
Brie Thompson
10
5 minutes
25 minutes
These are the cashews I reach for when I want a snack with some personality. Curry Infused Olive Oil and Mango Masala Rub bring warm, savory spice, and Ginger White Barrel Aged Balsamic with fresh lime zest adds a bright, zesty finish. Set them out as an appetizer or on a grazing board, and try to stop at just one.
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Ingredients
- 2 cups Raw Cashews
- 1 Tbsp Curry Infused Olive Oil
- 1 tsp Honey (*see notes for vegan option)
- 2 tsp Mango Masala Rub
- 1 Lime, zested
- 1 tsp Ginger White Barrel Aged Balsamic
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Toss the cashews, Curry Infused Olive Oil, honey, and Mango Masala Rub together in a large bowl.
Spread the cashews in an even layer on the baking sheet. Toast until lightly golden, about 10 minutes.
Remove from the oven and toss with the lime zest and Ginger White Barrel Aged Balsamic. Return to the oven and cook until golden and fragrant, 13 to 15 minutes.
Let cool completely before serving.