When the wind picks up and batters the trees that seem to swallow our little home, the leaves cascade on our roof by the cart load. With more wind, most of them blow away but the ones that block the gutters are the ones that let the water into the roof when the rain falls. From there the water makes its way via a natural slope of corrosion to a small drilled hole right above my bed in the bedroom where a baby mobile used to hang on a hook in a previous life. And then when I get anointed on the forehead with the drip drip drip of the holy water in the middle of the night, it is time to do two things. First, wake Nick up so we can push the bed out of the trickling waterworks and second, nag him to get up on the roof and get rid of the damn leaves.
After we moved to this house almost a decade ago, I developed an irrational fear of trees falling on roofs and leaky ceilings. We live in the bush, surrounded by national parks on three sides. Tall looming trees are part of the territory. Now that I have seen the house bare-boned during the renovation, the fear of falling trees causing havoc is receding. The house seems strong enough to withstand a tree. And I have gotten so used to the rude splashes of water from my ceiling on my face a couple of times a year, that it is no longer exciting.
This over sharing of information is courtesy of the rain beating on my roof as I make a batch of these delicious-ly spicy and more-ish roasted cashews. As I watch the rain pouring down, I know Nick hasn’t been on the roof to clear out the leaves. I also know we have been pro-active and already moved the bed last night in anticipation of the drip drip. Boo ya soddy leaves! You won’t get me this time.
These roasted cashews remind me of monsoon in Mumbai. When the heavens would open up and it would pour, street carts would pop up with fire charred corn, roasted water chestnuts and spicy nuts. There is something guttural (no pun intended) about wanting to roast something on an open fire and chow down on when it is wet and gloomy. These cashew nuts are a siss-ied up urban version of the proverbial fire roasted snack. They are roasted in an oven but every bit as delicious as they were meant to be. Healthy too with a boost of chia seeds and the mighty turmeric.
A delicious, quick and nourishing snacking option for your lunchbox. Also works as salad or soup topper. Roasted with the goodness of turmeric and chia.
Place cashew nuts in a large bowl with all the other ingredients. Toss to mix well.
Spread nuts evenly on a rimmed baking tray and place in oven. Bake the cashew nuts at 140C for 10 minutes. Remove, toss nuts around and spread evenly. Bake for another 10 minutes until a shade darker and starting to turn golden.
Remove from oven. Cool completely and store in an air tight jar for up to two weeks.
Optional – Soak cashew nuts in cold water for an hour. Drain. Then mix them with all ingredients and bake ion oven. This will produce a less crunchy result but the nuts will be easier to digest and gentler on your stomach.
This looks so delicious Sneh!!
The story of your ‘drip drip’ adventures or these turmeric laden cashews – can’t decide which one I love more!
I love this idea! I always think of sweetening up nuts so giving them a savoury twist is a top tip.
A wonderful idea and combination! Great party food.
I was given the biggest bag of chia recently and I have been searching for tasty recipes to use them in….so I’ll be sure to make these yummy nuts this weekend.
love roasted cashews..this is a beautiful version of it rather than plain salted. thanks for sharing this.
Oh this look perfect for salads to add a bit of crunch! NO wonder they are so moreish!
Cashews are my favorite, what a tasty snack!
Growing up in the Philippines, there were superstitious beliefs that ogres lived in big trees and it ‘s a place where dwarfs scheming their horrible plans. So I was pretty scared about big trees, thank goodness I overcame it, since now we are living where we are close to a state park surrounding our home. And being close to these type of nature is such a blessing.
This cashew recipe looks easy to make and the pictures make it want to grab it.
I’ve never had a leaky roof but we did have an air conditioner (brand new) that leaked on my head for weeks until they figured it out. I wouldn’t have minded so much if I’d had these gorgeous cashews to eat while it dripped.
A wonderful combination. Love cashewws but never thought of combining chia in roasted cashews. I would love these on salads.
I seriously can’t wait to make a batch. These look to die for (and that color!!).
You’ve found a way to make cashews even better! Remarkable recipe.
So many super foods in one place!! I love a turmeric + cashew combo.
There’s nothing more ‘morish’ than roasted seasoned nuts really is there? These look delicious, I’ll be making a batch soon!
Brilliant idea! Really! Can’t wait to try this!
What a perfect combination of ingredients on hand! I am always looking for new snacks-thanks!!
A delicious treat! Thank you for the recipe. One question: How do you get the seasoning to stay on the nuts after they’ve cooled? Everything (except the yellow turmeric color lol) was at the bottom of the container by the next day when I made my first batch. I just dumped it on top of a salad, but I’d like it to stay on the nuts.
These are crazy delicious! That tumeric and salt-laced coating… I have yellow stained fingers from licking out the bowl!
A new favourite for snacking and gift giving. Thanks!