Curried cashews

By Mary Berg
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  • 1/4 cup (52 g) sugar
  • 2 tablespoons (30 ml) water
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 g) curry powder
  • 1 cup (150 g) roasted cashews
  • 1/4 teaspoon (1 g) kosher salt


  1. Line a rimmed baking sheet with parchment paper and spray with cooking spray. Set aside.
  2. Stir sugar, water, vinegar and curry powder together in a small non-stick skillet over medium heat. Bring to a simmer and add nuts to skillet. Cook, stirring constantly until liquid is mostly absorbed and nuts are shiny, about three to five minutes.
  3. Once coated, transfer cashews in an even layer onto prepared sheet and sprinkle with kosher salt.
  4. Allow to cool and harden completely before breaking up to serve.

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