Curried Cashews

The Curried Cashews look and sound delicious. However, I do not have (nor do I really want) a dehydrator. Can these be finished in an oven?

Yes.... a very low oven. If you can get the oven to 170F and turn it off , it's a good amount of heat to just let the nuts dry in there. Let us know how it turns out. ~Ken

I really like this recipe. The curry cashews make a really nice base for a curry squash soup recipe that I make regularly. They are also a nice accent to various Indian style dishes. I was wondering, for ease of preparation, if it is OK to soak the cashews overnight in the refrigerator, rather than the 3-4 hours indicated in the instructions, as it takes the better part of a day for these to dehydrate at around 170 F in the oven. Thanks

Rebecca - Yes, certainly. 3-4 hours is the time frame that will allow them to soften prior to use. Soaking overnight is my common practice, so yes go ahead and soak them overnight in the refrigerator.

Rebecca

i reallY like this recepe

These are really good. Do you have other nut recipes? I think these would make great gifts.

Cathy, here are a few: https://legacy.rouxbe.com/recipes/5776-asian-style-roasted-cashews; https://legacy.rouxbe.com/recipes/5092-sea-salt-onion-almonds; https://legacy.rouxbe.com/recipes/276-candied-almonds

I baked the cashews at 170 degrees for three hours and it seemed about right.

The flavorings don't cling on the nuts very well after the dehydrating process. A lot of them formed crumps and fell to the bottom of the dehydrator and wasted. Just wonder if there is a better way to do it, would it help if fine brown sugar or palm sugar was added to the flavor mix? Thanks

HI Jun hui Y. Thanks for trying this out. One way to help the spice mixture adhere is to use a bit of a liquid mixed with the spices/ salt. You can use maple syrup, a bit of melted coconut oil or even mirin. Toss the spices and salt in the liquid first, then toss in the cashews before dehydrating. This should help. Let me know how it goes. Lauren

Hi Lauren, thanks for the reply. I will definitely try this out again, as theses are very healthy and yummy snack, with versatile culinary applications. Maple syrup and coconut oil mix sounds promising. One more question here. My last batch of cashew nuts were in the Excalibur for more than 15 hours at 41C, yet they were not crunchy as I expected, still a bit soft, and had a bit of chewiness. Is it the right texture for dehydrated cashews? Cheers.

Hi Jun hui. They should be crunchy once totally cooled. If stored while still slightly warm, they will soften but I am guessing you waited til cool. Email me at lauren@rouxbe.com if you want to troubleshoot more! Lauren

Hi, I tried this recipe, it was great, however I did not see the value of soaking the cashews as it just took a much longer time (oven temp @175 degrees for more than 7 hours) to get them to crisp up. Instead, I put aquafaba & cashews in a ziploc bag, mixed them well to coat with the liquid, then placed them in with the dry seasonings. I put them on Convection Roast @250 degrees for 1.5 hours and turned off the oven and let them gently cool in the oven. This works great if it is placed in the oven before going to bed at night. ( just make sure to put your oven on timed bake,) Then the nuts will be ready to taste test in the morning. And by the way, walnuts prepped this way is also very good! Great as Christmas gifts!! YUM!

Why do we need to soak cashews? What is the purpose?

Hi Evgeny, Soaking the cashews gets them soft and moist enough for the seasoning to adhere and absorb flavor while dehydrating. This way it flavors the nuts themselves and doesn't just "coat" them. Cheers, Sandy