Salty, Spicy, and Addictive: Make The Perfect Festive Snack in Less Than 30 Minutes!
Sri Lankan Devilled Cashew Nuts
If you’re like me and the parties are piling up, and you’re fed up with dishing out chips and dips, crudités and dips and gourmet snacks that burn a hole in your pocket - I have the recipe for you.
Moorish, addictive, spicy and salty. I guarantee once you start you won’t be able to stop eating my Sri Lankan Devilled Cashew Nuts.
Devilled cashew nuts are my go-to party snack. I’ve already made them for at least three gatherings, and the recipe has been dispatched to friends. For others, it’s been a revelation as to what else you can do with curry leaves other than the obvious: cook a curry.
Taking less than 30 minutes to make, you can whip up a batch before your guests arrive. Or make ahead, though I should warn you, there is the very real danger that you’ll eat them before your guests arrive!
These nuts are now my festive favourite go-to party snack. Once the season ends, I’ll reassign them as my favourite binge-watch snack!
Sri Lankan Devilled Cashew Nuts
Utensils
You will need an electric coffee/spice grinder or pestle and mortar, a large mixing bowl and a baking tray.
Serves 8 as a snack
Ingredients
1 tsp cumin seeds
1 tsp coriander seeds
2 dried chillies
A pinch of black peppercorns
2 sprigs of curry leaves stripped from the stems
A pinch of salt
2 tbs vegetable oil
500g cashew nuts (unroasted)
Method
Preheat your oven. (180 degrees C fan, 200 degrees without fan).
Using an electric grinder or pestle and mortar grind the whole spices to a coarse powder and tip into a large bowl. Add the curry leaves and salt then pour in the oil and mix into a thick paste.
Tip in the cashew nuts and mix until the nuts are coated with all the spices.
Scatter the nuts onto a baking tray and pop in the middle shelf of the oven, roast for 12 to 15 minutes.
Take the nuts out of the oven, let them cool to crisp up and they are ready to serve.
The nuts will keep for up to five days in an airtight container.
I’ll have to give this a go Ranji, I have a good supply of cashews in the pantry plus all of the other ingredients. Our Curry tree is tiny, but it gives me enough for my needs, it probably should be in the ground but then it may get too big.
These sound so delicious!