These sweet curry cashews and almonds are an easy, addictive snack that balances sweet, savory, and crunchy notes. Lightly glazed and roasted, they make a tasty, healthier appetizer for gatherings, or a simple pantry snack to enjoy any time.
Homemade roasted nuts often taste fresher than store-bought and can be more economical, too. This recipe combines raw cashews and almonds with a light curry-spice glaze. Don’t worry—the curry is subtle and adds an intriguing warmth rather than an overpowering curry flavor. The result is slightly sweet, gently spiced nuts with a satisfying crunch.
Recipe highlights:
- Delicious flavor: A balance of sweet and savory with a mild curry note and crisp texture.
- Quick and simple: Only a few minutes of hands-on work before baking.
- Diet-friendly: Healthy, gluten-free, dairy-free, refined sugar–free, paleo, and easily vegan.
- Great gift idea: Roasted nuts store well and make a thoughtful homemade present.
Ingredient notes:
Exact measurements are listed in the recipe card below.
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- Almonds and cashews: Use raw (not pre-roasted) nuts. You can use only cashews or only almonds if you prefer.
- Curry powder: Choose any curry blend you like; the spice is used lightly for flavor depth.
- Avocado oil: Helps the nuts roast crisp. Olive oil can be substituted if needed.
- Honey or maple syrup: Either sweetener works — use maple syrup to keep the recipe vegan.
Recipe variations:
- Double the batch: Bake on two sheets if serving a crowd or making extras.
- Vegan option: Swap honey for maple syrup.
How to make curry cashews and almonds:
- Step 1: Preheat the oven to 325°F. Place the raw nuts in a large mixing bowl.
- Step 2: Add oil, sweetener, curry powder, and salt. Stir until the nuts are evenly coated.
- Step 3: Line a baking sheet with parchment paper. Spread the coated nuts into a single, even layer.
- Step 4: Bake for 25–30 minutes, stirring once or twice if desired, until the nuts are golden and roasted. Allow to cool completely before serving so the glaze sets.
Storage
- Keep the cooled nuts in an airtight container at room temperature for up to 30 days, or refrigerate for up to 3 months.
- For longer storage, freeze in an airtight container or freezer bag for up to 6 months.
Curry cashews and almonds FAQs:
No—soaking isn’t necessary for this recipe.
Simply replace the cashews with additional almonds or another preferred nut.
Replace the almonds with extra cashews or another nut you can eat.
Yes—once cooled, they keep well at room temperature and make a lovely homemade gift.
No. The curry adds a subtle, warm spice; the overall flavor is sweet and spiced rather than distinctly curry-forward.
Other snack recipes you will love:
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Roasted Honey Dijon Pecans
-
Easy Chocolate Peanut Butter Cereal Bars
-
Homemade Chocolate Covered Pecans (so easy!)
-
Easy Homemade Roasted Pumpkin Seed Butter
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Recipe
Sweet Curry Cashews and Almonds
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Equipment
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Baking sheet
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Parchment paper
Ingredients
- 2 1/2 cups raw cashews
- 1 1/2 cups raw almonds
- 3 tablespoons avocado oil
- 3 tablespoons honey or maple syrup
- 2 tablespoons curry powder
- 1/2 teaspoon sea salt
Instructions
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Preheat your oven to 325°F.
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Place the raw nuts in a large bowl.
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Add the oil, honey or maple syrup, curry powder, and salt. Stir well so the nuts are evenly coated.
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Line a baking sheet with parchment paper and spread the nuts into an even layer.
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Bake for 25–30 minutes until the nuts are golden and roasted. Allow them to cool fully before serving.
Notes
- To make the recipe vegan, use maple syrup instead of honey.
- Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Nutrition
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Carbohydrates: 10 g
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Protein: 5 g