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Epicurious

Deviled Cashews

Deviled cashews in a red bowl on red fabric.
Photograph by Clay Williams, food styling by Taneka Morris, prop styling by Alexandra Massillon

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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