Description
Indian spiced cashews and pistachios.
Ingredients
- 1-¼ cup Raw Cashews
- ½ cups Pistachios, Shelled
- 1 Tablespoon Sugar
- 1 teaspoon Kosher Salt
- 1 teaspoon Curry Powder
- ¼ teaspoons Cumin
- ¼ teaspoons Ground Coriander
- 2 Tablespoons Water
- 1 Tablespoon Unsalted Butter
- 1 teaspoon Brown Sugar
Preparation
Preheat oven to 350ºF. Spread cashews onto a lined baking sheet. Bake for 4 minutes, rotate the pan and toast for 4 minutes longer. Add the pistachios, spreading in an even layer. Toast for 2 minutes longer, or until fragrant.
While the nuts are toasting, combine sugar, salt, curry powder, cumin and coriander in a medium-sized bowl (big enough to toss nuts in later). Bring water, butter and brown sugar to boil over medium-high heat, stirring constantly. Add the toasted nuts to butter mixture, and stir until nuts are coated and shiny, about 1 1/2 minutes. All of the liquid should evaporate.
Transfer the nuts to the spice mix, and toss to coat. Spread nuts back out on baking sheet, and cool completely before serving. Store at room temperature for up to 5 days.
(Recipe adapted from Cook’s Illustrated.)
