Deviled Cashews Recipe | Bon Appétit

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.