I must warn you. These homemade masala cashews are so addictive, you won’t be able to stop eating them. They’re dangerously delicious, sure to be a smash hit, and worst (best?) of all, they’re so easy to make. I’m not the type to munch on nuts and yet, I refuse to make these spiced cashews unless we have company. Because otherwise, I’ll somehow eat an entire pound of cashews. By myself. In a day. They’re that good. Made with a flavorful blend of spices like tangy amchur, salty and smoky kala namak, and toasty roasted cumin – these masala-loaded cashews beg to be paired with a tall cold glass of beer or some bubbly soda pop. Not in the mood for a cold drink? They’re great with Hot Chai too. Somehow the perfect cocktail snack AND the perfect tea time snack. I highly suggest making these spiced cashews alongside all of the Indian Desserts you might be planning to make this holiday season – this salty treat is a great contrast to sugary sweets.
Masala Cashew Ingredients
You need very few ingredients to make masala cashews. The spices are what make these cashews, so don’t skip or substitute a single spice!
How to Make Masala Cashews:
These cashews are so simple to make. Melt ghee in a pan, add cashews and saute for 5 minutes. Turn off the heat, and stir the cashews around until they cool down. Then let them sit.
The ghee will solidify as the cashews cool. Then you’ll mix the cashews one more time, and gather any of the ghee and spices from the pan onto the cashews.
The ghee and spices MAKE these masala cashews, so you won’t want to waste even a bit of that delicious flavor.
Once completely cool, store them in a jar, or glass tupperware until you’re ready to put them out. They can probably last a couple of weeks but we’ve never had them last more than two days – so, good luck with that. 😂
Enjoy – and come back to tell me how much you love them!
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