INGREDIENTS
6 tablespoons lemon juice
6 tablespoons curry powder
4 teaspoons kosher salt
6 cups unsalted cashews
PREPARATION
Position racks in the upper and lower thirds of oven; preheat to 250°F.
Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat.
Divide between 2 large rimmed baking sheets; spread in an even layer.
Bake, stirring every 15 minutes, until dry, about 45 minutes.
Let cool completely. Store in an airtight container for up to three weeks.
