0 from 0 votes
Indian Spiced Nuts
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Classic Indian spices with cashews and pistachios
Servings: 10
Author: Erin
  • 1 1/4 cup raw cashews
  • 1/2 cups pistachios , shelled
  • 1 Tbls sugar
  • 1 tsp kosher salt
  • 1 tsp curry powder
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander
  • 2 Tbls water
  • 1 Tbls unsalted butter
  • 1 tsp brown sugar
  1. Preheat oven to 350 degrees. 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.
  2. 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 Notes

Recipe from Cook's Illustrated