a small fancy bowl of spiced nuts at a cocktail party are my love language. they are such a simple, yet upscale way, to impress your guests and provide a small nibble before a large dinner. These toasted coconut curry cashews take less than 10 minutes to make and are absolutely delicious served warm straight from the pan. Serve these toasted coconut curry cashews with a glass of champagne or sparkling apple cider and you have a dynamite pre-dinner combination.
the inspiration:
I made these nuts years ago for a client’s christmas party. she wanted nostalgic christmas cocktail party nibbles but with the flavor volume turned way up. this was my rendition of warm spiced holiday nuts and they were truly a hit. guests were gobbling them down straight out of the warm pan. I think you’ll love them.
coconut curry cashew ingredients:
these ingredients are simple but pack a flavor punch.
- raw cashews: the star of the show! you can also use salted cashews- just back off on the additional mineral salt in the recipe.
- shaved coconut flakes: I opt for larger shaved coconut for more of a statement piece.
- yellow curry powder: you’ll toast this gently with the cashews to bloom the warm spices.
- Aleppo Chile flakes: I love the vibrancy of Aleppo Chile flakes but you can also use crushed red pepper flakes.
- honey: adds a natural sweetness and complexity.
- flaked sea salt: a fun way to add texture and a nice salty bite to the nuts.
- fresh thyme: adds some brightness and color.
entertaining ideas:
in all honesty, these toasted coconut curry cashews are perfect served alone, but I’ve provided even more entertaining tips if you want to shake things up.
- cocktail party: serve nuts on the bar cart alongside a make-your-own cocktail station.
- poker night: serve nuts with Himalayan salt popcorn and fancy beef jerky.
- couples dinner party: serve nuts in small bowls across the home- bar, living room and dining table to enjoy before being seated for main course.
- bridal shower: serve nuts alongside tea sandwiches with my curried chicken salad, a winter salad and fruit salad.
Toasted Coconut Curry Cashews
Ingredients
- 3 cups raw cashews
- 1 cup thick shaved coconut
- 1 Tablespoon yellow curry powder
- 1.5 Tablespoons honey
- 2 teaspoons fresh thyme leaves
- ½ teaspoon crushed aleppo chile flakes
- 1/4 teaspoon mineral salt omit if using salted cashews
- 20 grinds of freshly-cracked black pepper
Instructions
- Preheat oven to 400 degrees. In a large bowl, combine all ingredients, mixing well with a spatula until well coated.
- Transfer to a parchment-lined sheet pan, pressing down evenly in a single layer.
- Bake on the middle rack for 8-12 minutes, tossing once midway through, until lightly browned and fragrant.
- Serve warm or chill completely to package in mason jars as gifts.
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