Curried Nut Mix

Curry and nuts...what a great snack to keep around for those salty cravings. I keep a jar on deck for when I need a quick pick me up while reading or writing...or Netflixing. Sometimes I like to keep a snack bag of them in my purse for when I'm out and about. Why curried? Cause curry isn't just for chicken + fish.

Benefits of curry:

  • Reducing inflammation.
  • Fighting cancer.
  • Combating Alzheimer's disease.
  • Boosting your bones.
  • Aiding digestion.
  • Looking after your heart.
  • Battling bacteria.

         14 oz. (400g)

        14 oz. (400g)

              10 mins

             10 mins

           30 mins

          30 mins


What You Need:

•1 cup of each cashews (150g), almonds(140g), pecans (100g)

•4 tbsp. unsalted butter

•2 tsp. coconut palm sugar

•4 tbsp. curry powder

•½ tsp salt

•1 tsp. cumin

•cayenne pepper, to taste


 Nutrition per serving of 1/2 oz (15g): 106 kcals, 10g fats, 4g carbs, 3g protein

Nutrition per serving of 1/2 oz (15g): 106 kcals, 10g fats, 4g carbs, 3g protein


What You Need To Do:

Preheat oven to 300F (150C). Line a baking tray with baking paper.

In a small saucepan, melt the butter with brown sugar, curry powder, salt, cumin and cayenne powder. Stir for a few minutes until the sugar has dissolved.

Pour this mixture over nuts and stir well to coat. Spread the nuts out on the lined baking sheet and bake for 25 to 30 minutes until golden brown.

Let it cool and store in an airtight container.

This recipe makes around 14 oz. (400g) and the nutrition value is approximate for ½ oz. (15g).


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