The Recipe Room: Curry Spiced Cashews


2 cups salted cashews

1 tablespoon olive oil

2 teaspoons curry powder

1 garlic clove, minced 

1 teaspoon Worcestershire sauce 

3/4 teaspoon ground cumin 

1/4 teaspoon cayenne pepper

1/2 cup dried cranberries 



1. In a large nonstick skillet, cook cashews over medium heat until toasted, about 4 minutes.

2. Add the oil, curry powder, garlic, Worcestershire sauce, cumin, and cayenne. 

3. Cook and stir for 2 to 4 minutes or until cashews are well coated. 


4. Spread on foil to cool completely 


6. Stir in craberries; store in airtight container. Yield: 2 to 2 1/2 cups.