Indian-Spiced Cashews and Pistachios

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photo: bluejeangourmet.com


Adapted from America’s Test Kitchen Live!

These are the perfect snacks to have on your table.
Nuts:
1-1/2 cups raw cashews
¾ cup raw shelled pistachios
2 tablespoons currants

Spice Mix:
1 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon curry powder
¼ teaspoon cumin

Glaze:
2 tablespoons water
1 teaspoon brown sugar
1 tablespoon margarine

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

For the nuts: Spread cashews on prepared pan in an even layer. Toast for 8 minutes, rotating halfway through. Add pistachios and toast an additional 2 minutes. Transfer to wire rack and mix in currants.

For the spice mix: In a large bowl, stir together sugar, salt, curry powder and cumin; set aside.

For glaze: In a medium saucepan, bring water, brown sugar and margarine to a boil over medium-high heat, whisking constantly. Stir in nut mix and cook, stirring constantly, until nuts are shiny and most of liquid has evaporated, about 1-1/2 minutes.

Transfer nut mix to bowl with spices and toss well to coat. Spread glazed and spiced nuts back on baking sheet to cool. Store in airtight container.

One thought on “Indian-Spiced Cashews and Pistachios

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