An addictively good bar snack bursting with flavor and color.
The whole world is making sexy and sophisticated cocktails at home, so it's time to make a spiced nut to match. What could go better with, say, an herb-infused gin & tonic than curried cashews!? This recipe - which has no additional fat or refined sugar - yields the most perfectly coated and seasoned nuts thanks to a very special, unexpected ingredient: aquafaba, the liquid in a can of chickpeas. Yes, the next time you drain a can of chickpeas, don't toss the liquid! It cannot be spun into gold, but it can be whipped into winter-white meringue. You don't even need to put that much effort into it to see how magical it is. One batch of these delectable nuts and you'll be convinced!
Equipment: large mixing bowl; dry measuring cup; wet measuring cup; whisk; wooden spoon or rubber spatula; rimmed sheet pan; parchment paper (optional)
Ingredients: 1 pound roasted, unsalted cashews
¼ cup aquafaba
2 tablespoons agave nectar 1 tablespoon curry powder
1 teaspoon kosher salt
½ teaspoon finely ground black pepper
1. Position a rack in the center of the oven and preheat the oven to 350°F.
2. In a large mixing bowl, combine the aquafaba, agave nectar, curry powder, kosher salt, and black pepper. Add the cashews and mix well to coat. Pour the mixture onto a large, rimmed sheet pan and spread evenly.
ILOC tip: Use unsalted nuts for this recipe and for baking in general. You'll have better control over the seasoning because you can salt it yourself.
3. Bake the nuts for 10 minutes. Remove from the oven and stir to redistribute the coating. Return to the oven for another 10 minutes until toasted and browned.
4. Remove from the pan from the oven and stir the nuts a few times, until the nuts cool a bit and the coating fully dries.
5. Serve once completely cooled.
"These nuts are so versatile, you’ll want to keep a batch at the ready in your freezer all the time. Serve them as a sweet and savory nibble, or add them to a cheese plate. Sprinkle a handful on top of a composed salad or in a vegetable curry."
Store in an airtight container at room temperature for up to one week, or in the freezer for up to six months.
