Deviled Cashews

Name: Deviled Cashews
Yield: Makes about 2 cups
Ingredients: 3 Tbsp. grapeseed or vegetable oil; 1 sprig fresh curry (about 15 leaves; optional); ½ medium red onion, thinly sliced; 2 cups raw cashews; 1½ tsp. freshly ground pepper; ½ tsp. red chile powder (such as Kashmiri) or cayenne pepper; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

Sam ForeMakes about 2 cupsSource

snack vegetarian vegan gluten-free dairy-free 30 minutes or less quick make ahead cashew easy

Ingredients

3 Tbsp. grapeseed or vegetable oil

1 sprig fresh curry (about 15 leaves; optional)

½ medium red onion, thinly sliced

2 cups raw cashews

1½ tsp. freshly ground pepper

½ tsp. red chile powder (such as Kashmiri) or cayenne pepper

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

Method

Heat 3 Tbsp. grapeseed or vegetable oil in a large wok, pot, or high-sided skillet over medium-high. If using 1 sprig fresh curry (about 15 leaves), add to skillet and cook, stirring constantly, until crisp, about 15 seconds. Using a slotted spoon, transfer curry leaves to paper towels to drain.

Cook ½ medium red onion, thinly sliced, in same wok over medium-high, stirring occasionally, until softened and golden brown, about 4 minutes. Using slotted spoon, transfer onion to paper towels with curry leaves.

Place 2 cups raw cashews in wok and cook, stirring occasionally, until golden brown, 8–12 minutes. Transfer nuts with slotted spoon to a large bowl; add curry leaves and onion. Sprinkle in 1½ tsp. freshly ground black pepper, ½ tsp. red chile powder or cayenne pepper, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and toss to coat evenly. Taste nut mix and season with more salt if needed. Do Ahead: Nut mix can be made 3 days ahead. Store airtight at room temperature.