Vadouvan Cannabis Cashews

A sultry Indian spice that’s been Franco-fied does the trick for cashews (just toss the nuts in cannabutter with vadouvan and roast) but a generous dusting on chicken or steak before roasting gives the protein another layer of character. Same for carrots and cauliflower.

2 medium onions, minced
4 large shallots, minced
6 cloves garlic, minced
½ teaspoon brown mustard seeds
½ teaspoon fenugreek seeds
½ teaspoon cardamom seeds
½ teaspoon coriander seeds
¼ teaspoon cumin seeds
1½ teaspoons fresh curry leaves, chopped
1½ teaspoons kosher salt
1 teaspoon marash or aleppo pepper
½ teaspoon turmeric
¼ teaspoon nutmeg
¼ teaspoon cayenne
2 cups raw cashews
2 tablespoons melted cannabutter
Fine sea salt, as needed

In a saute pan, sweat onions over low heat until translucent, covering for a few minutes to create moisture if needed. Add shallots and garlic and saute 10 minutes. Meanwhile, toast brown mustard, fenugreek, cardamom, coriander and cumin in a dry pan until fragrant; cool and grind.

Combine toasted spices with onion mixture and remaining spices. Spread thinly onto silicone-lined baking sheet and bake in a preheated 275 F oven for 2½ to 3 hours, stirring occasionally until dry. Makes about 1½ cups.

Toss cashews with cannabutter to coat; sprinkle with 1 to 2 tablespoons vadouvan spice and salt to taste. Transfer nuts to a parchment-lined baking sheet and roast in a preheated 400 F oven to roast, stirring occasionally, until golden brown, about 10 minutes. Makes 4 servings, about 17 mg THC per ½ cup.

Recipe by Nikki Ford