Ingredients
- 1 1/2 tablespoon unsalted butter, melted
- 2 tablespoons pomegranate molasses
- 1 tablespoon jaggery or turbinado sugar (preferably Sugar in the Raw)
- 1 /2 teaspoon ground sumac
- 1 /2 teaspoon cayenne pepper
- 1 /2 teaspoon fine sea salt
- 1 /2 teaspoon ground anardana (optional)
- 1 cup raw whole cashews
- 1 /2 cup raw shelled pistachios
- 1 /2 cup raw walnut halves
- How to Make It
- Step 1
- Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper, and set aside.
- Step 2
- Step 3
- Bake in preheated oven until nuts are a light golden brown, 20 to 22 minutes. Remove baking sheet from oven, and let cool completely, about 1 hour. Store nuts in an airtight container at room temperature for up to 1 week.
Preparation
Step 1
Ingredients
1 1/2 tablespoon unsalted butter, melted
2 tablespoons pomegranate molasses
1 tablespoon jaggery or turbinado sugar (preferably Sugar in the Raw)
1/2 teaspoon ground sumac
1/2 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1/2 teaspoon ground anardana (optional)
1 cup raw whole cashews
1/2 cup raw shelled pistachios
1/2 cup raw walnut halves
How to Make It
Step 1
Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper, and set aside.
Step 2
Stir together melted butter, pomegranate molasses, jaggery, sumac, cayenne, salt, and, if desired, anardana in a medium bowl until a smooth paste forms. Fold in cashews, pistachios, and walnuts, and stir until evenly coated. Spread in a single layer on prepared baking sheet.
Step 3
Bake in preheated oven until nuts are a light golden brown, 20 to 22 minutes. Remove baking sheet from oven, and let cool completely, about 1 hour. Store nuts in an airtight container at room temperature for up to 1 week.