- 2
Ingredients
- 1 1/4 cups raw cashews (6 ounces)
- 1/2 cup raw unsalted shelled pistachios (2 ounces)
- 2 tablespoons currants
- Indian Spice Mix
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Simple Glaze
- 2 tablespoons water
- 1 teaspoon light brown sugar or dark brown sugar
- 1 tablespoon unsalted butter
Preparation
Step 1
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed cookie sheet with parchment paper and spread cashews in an even layer; toast 4 minutes, rotate pan, and toast 4 minutes longer. Add the pistachios, spreading in an even layer; continue to toast until fragrant and color deepens slightly, about 2 minutes longer. Transfer the cookie sheet with the nuts to a wire rack; add the currants.
2. For the spice mix: While nuts are toasting, stir together sugar, salt, curry powder, cumin, and coriander in medium bowl; set aside.
3. For the glaze: Bring water, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in nut mix and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1½ minutes.
4. Transfer glazed nuts and currants to bowl containing spice mix; toss well to coat. Return glazed and spiced nuts to parchment-lined cookie sheet to cool.