Maple-Turmeric Cashews

Roasted nuts are wonderful on their own, but spicing them is a simple way to give your garnish an extra pop of flavor. Use these as a garnish for our vegetarian green curry with tofu, snow peas, and bok choy.

Makes 2 cups

INGREDIENTS

2 cups cashews, roasted

1 tablespoon brown sugar

1 tablespoon maple syrup

1 teaspoon olive oil

½ teaspoon turmeric

½ teaspoon coriander

Pinch salt

Pinch chili flake

METHOD

Preheat the oven to 325°F.

Reduce the syrup. Combine all ingredients except for the cashews in a small pot with a splash of water. Simmer until the sugar is dissolved and the syrup has reduced a bit, 2-3 minutes.

Coat the cashews. Stir in the cashews and continue to cook, stirring regularly, until most of the syrup has evaporated.

Bake. Transfer to a parchment-lined sheet pan. Bake the cashews until they develop a deep caramel color and most of the syrup has dried up. This should take 15-20 minutes. Stir halfway through.