These turmeric-dusted nut nuggets may or may not boost your immune system, calm inflammation, detox your liver or improve your memory.
But they make a great addition to your cocktail tray.
Tossed in sesame oil, sesame seeds and turmeric, the rich, crunchy, salty tidbits are the perfect foil to rummy Mai Tais, cognac-heavy Sidecars and other boozy classic cocktails.
The nuts have teetotaling efficacy as well. I bring a little jarful to work as a protein-rich antidote to the blood sugar drop and torpor that set in long about 4 o’clock in the afternoon.
The only downside to Turmeric Sesame Cashews is, well, the turmeric. It has a way of perniciously staining your fingertips when you fish the nut bowl for errant turmeric-powdered sesame seeds. Which you will.
The recipe below, a tweak of Heidi Swanson’s original, minimizes the problem.
The idea came from a Copywriters’ Kitchen Test Chef (one of my kids). “Try coating the cashews with egg white before you toss them with the sesame seeds, Ma.”
Genius.
My vegan hack is a flax “egg.” You know–a mix of water and ground flax. You coat the cashews first with this flavorless goo, then toss with the seed and spice mixture. Presto. The seeds stick to the nuts.
After a lazy roast in a slow oven, you’re rewarded with a huge pan of sesame-studded, paisley-shaped nuts.
And they’re beautifully golden.
PRETTY + TASTY
Turmeric Sesame Cashews
3 cups whole raw cashews
1 heaping tablespoon ground flax + 2 tablespoons water
1 teaspoon toasted sesame oil, plus more, if needed
1 tablespoon ground turmeric
2 tablespoons sesame seeds
1-2 teaspoon kosher salt (I use the larger amount)
1/4 teaspoon cayenne
- Preheat oven to 250 degrees.
- Line a cookie sheet or jelly roll pan with parchment paper.
- In a small bowl, mix the ground flax and water and set aside for at least five minutes until mixture gels.
- In another small bowl—preferably stainless steel or glass to minimize staining—mix the turmeric, sesame seeds, salt and cayenne.
- Place the cashews in a large, stainless steel bowl. Pour the sesame oil over the cashews and toss to coat. Let them sit for at least ten minutes to absorb the oil.
- Spoon the flax “egg” over the cashews and toss well until the nuts are evenly coated.
- Dump the spice and seed mixture over the cashews, tossing gingerly. Don’t over-toss.
- Gently spoon the nuts onto the parchment-lined pan. Spread cashews in a single layer in the middle of the pan. Stray nuts near the edge of pan roast faster–and burn.
- Slide the pan into the oven and slow roast for 20 minutes. Remove the pan from the oven and use a spatula to turn the nuts. Return them to the oven and continue to roast for another 20 minutes. Check the nuts every 10 minutes thereafter, turning as needed until nuts are toasted and crunchy. (This extended dry roasting time is necessary as the nuts have been moistened and softened a bit by the flax egg).
- Remove from the oven and let cool completely. Store in jars with tight lids.
Makes three cups.
