Indian-spiced cashews



5 min


2 cups (500 mL)

* PLUS Cooking time: 2 minutes


  • 1 tbsp butter , at room temperature
  • 1 large garlic clove , minced
  • 2 tsp curry powder
  • 1 tsp Worcestershire sauce
  • 3/4 tsp ground cumin
  • 1/4 to 1/2 tsp cayenne pepper
  • 2 cups roasted, salted cashews
  • 1/2 cup dried cranberries


  • In a small bowl, stir butter with garlic, curry, Worcestershire, cumin and 1/4 teaspoon (1 mL) cayenne. Stir in remaining 1/4 teaspoon (1 mL) cayenne for more kick, if you wish. Place a medium-size frying pan, preferably non-stick, over medium heat. When hot, add cashews. Stir-fry until fragrant and toasted, from 1 to 2 minutes. Add butter mixture and stir constantly until nuts are well coated, about 1 minute. Remove from heat. Spread nuts out on paper towels to absorb any excess butter. When cool, place in a large bowl or plastic container. Stir in cranberries. Serve immediately or cover with plastic wrap or a tight-fitting lid. Nuts will keep well at room temperature up to 4 days.

Nutrition (per serving)

  • Calories
  • 224,
  • Protein
  • 5.5 g,
  • Carbohydrates
  • 15.2 g,
  • Fat
  • 17.3 g,
  • Fibre
  • 2.6 g,
  • Sodium
  • 226 mg.

When I was a kid, a bowl of mixed nuts on the table during the holiday season meant company was coming over. To embellish on that tradition, I like to serve cashews dressed up with a little extra spice and some dried cranberries. They make a perfect nibbly for entertaining or a thoughtful hostess gift.

Mixed bag

Try this recipe with a selection of nuts such as almonds, pecans and peanuts. Add pieces of dried apricot, mango and pineapple for variety.