Name: Heidi Swanson's Turmeric Cashews
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: California
Ingredients: 2 cups raw cashews ½ tablespoon toasted sesame oil, plus more if needed Scant ¼ teaspoon fine-grain sea salt, or to taste Half an 8- by 8-inch sheet nori seaweed 1½ teaspoons sesame seeds Scant ¼ teaspoon cayenne ½ tablespoon ground turmeric

Ingredients

Scale

2 cups raw cashews
½ tablespoon toasted sesame oil, plus more if needed
Scant ¼ teaspoon fine-grain sea salt, or to taste
Half an 8– by 8-inch sheet nori seaweed
1½ teaspoons sesame seeds
Scant ¼ teaspoon cayenne
½ tablespoon ground turmeric

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Instructions

Toss the cashews with the sesame oil and sea salt and toast in a 350°F oven for 5–10 minutes, or until golden, tossing once along the way. Remove the cashews and toast the seaweed for a few minutes. Allow it to cool and crisp, then crumble it. Combine the seaweed, sesame seeds and cayenne in a mortar and grind together with a pestle. In a bowl (one that won’t stain) toss the cashews with the sesame spices and turmeric, really go for it. If you need to add a few drops of sesame oil to moisten things up a bit, do so. Taste and adjust the seasonings to taste.
Makes 2 cups.

Author: Heidi Swanson
Prep Time: 10 minutes
Cook Time: 3 minutes
Category: Appetizer
Method: Bake
Cuisine: California

Nutrition

Serving Size: 4

Keywords: turmeric cashew