Deviled Cashews
These salty-spicy party nuts from chef Sam Fore are the ideal snack to put out during any get-together. Made entirely on the stovetop in just one pot, they can be whipped up right before guests arrive or prepared days in advance for a head start. The key method here is frying: first the fresh curry leaves until crispy and fragrant. Next, onions, sizzled until softened. Then cashews, fried in the infused oil until golden brown. A generous pinch of salt, pepper, and chile powder join the party to create a mix far greater than the sum of its parts.
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What you’ll need
Carbon Steel Wok
$60 At Amazon
Slotted Spoon
$11 At Amazon
Recipe information
Total Time
30 minutes
Yield
Makes about 2 cups
Ingredients
3
1
½
2
1½
½
2
Preparation
Step 1
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.
Step 2
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.
Step 3
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.