Indian Spiced Cashews Pistachios And Currants Recipes

Steps:

• Preheat oven to 350 with rack in the middle.
• On rimmed baking sheet with silpat or parchment toast cashews 4 minutes, rotate and 4 more minutes.
• Add pistachios and toast 2 more minutes then move to wire rack.
• Mix the spice mix together in a bowl.
• Bring glze to a bowl over medium high heat, stirring constantly.
• Stir in nuts and stir until shiny and liquid is evaporated, about 1.5 minutes.
• Put nuts and currants in spice bowl and toss well to coat.
• Put back on baking sheet to cool.

Steps:

• On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350°F (180°C) oven until fragrant and golden, about 10 minutes.
• Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
• In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well.
• Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week.).