I was looking for a way to put together some cashews and use some up that I had in my cabinet, when I came across this recipe in the Smoke and Pickles cookbook. I’ve been doing a fair bit of cooking from that cookbook recently, so you can anticipate more recipes will come from there.
Besides my oven rack being a little warmer than I would like, these were easy to do (I made them on Sunday morning before church) and had a good bit of kick to them. The cayenne pepper was a nice addition to the other flavors. The bacon, pre-oven cooking was nice and candied, and the cashews have been great to snack on this week. I’d recommend trying them if you are looking for something different to have when sitting on the patio, sipping your cold beverage after having taken care of some yardwork.
Bacon Candied and Curried Cashews
6 slices applewood-smoked bacon, diced
2 Tbsp sugar
1 c cashews
2 tsp curry powder
1/4 tsp cayenne pepper
Pinch of salt and freshly ground black pepper
Preheat the oven to 350 degrees.
Heat a large skillet over medium heat. Add the diced bacon and cook for 5 to 6 minutes, until most of the fat has rendered and the bacon has started to get crispy. Drain off all but about a tablespoon of the bacon fat into a small bowl; reserve.
Add the sugar to the skillet and cook, stirring for 2 to 3 minutes, until it has coated the bacon and the bacon starts to look shiny. Add the cashews, curry powder, cayenne, salt, and black pepper, and toss together to coat the nuts. If they seem a little dry, add another teaspoon of bacon fat and toss to coat.
Spread the nuts out on a baking sheet lined with parchment paper. Bake for 12 minutes, or until lightly toasted. Let cool to room temperature. Store in an airtight container at room temperature for up to a week.