MAKES: 1½ CUPS
TIME: 30 MINUTES
Curried cashews and crunchy pumpkin seeds, with a touch of maple syrup and lime, are irresistible on salads or just eaten out of hand.
1½ cups unroasted cashews
½ cup pepitas (raw, shelled pumpkin seeds)
2 tablespoons maple syrup
1 tablespoon freshly squeezed lime juice
2 teaspoons curry powder
½ teaspoon salt
1 Preheat the oven to 325°F. In a 13 × 9-inch metal or ceramic baking dish, combine the cashews, pepitas, maple syrup, lime juice, curry powder, and salt. Stir thoroughly to coat the nuts.
2 Roast the nuts for 16 to 18 minutes, stirring occasionally, until a sticky glaze forms. Remove from the oven and immediately transfer the nuts to a lightly oiled sheet of parchment paper or aluminum foil, and use a fork to break apart any clumps of nuts. Once completely cool, store the nuts in a tightly covered container. Use within 2 weeks.
RAW READY
Coat the nuts and seeds with the glaze, sprinkle with salt, and spread in a single layer on a solid dehydrator sheet. Dry for 8 or more hours as per manufacturer’s directions.