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Author Notes: This is delicious variation on a typical holiday snack. The quantity of each nut can be varied to suit your taste, and the recipe is easily doubled for a crowd. Wish I knew where I got it from, definitely can't claim it as my own. But it does remind me of my childhood Christmases when my uncle used to make his well-loved chicken curry with cashews, mmm mmm! Here's to you Uncle Drake. - Homemadecornbread
Makes about 4 cups
- 1 cup raw cashews
- 1 cup raw pecans
- 1 cup raw almonds
- 1/2 cup raw pistachios
- 2 tablespoons sugar
- 2 teaspoons fine sea salt
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 2 tablespoons water
- 2 teaspoons brown sugar
- 2 tablespoons unsalted butter
- 4 tablespoons raisins
- Pre-heat the oven to 350 degrees.
- Toast the cashews, pecans and almonds in a single layer for about 8 minutes, rotating the pan once halfway through. Add the pistachios and toast along with the other nuts for an additional 2 to 3 minutes, until fragrant.
- While the nuts are toasting, mix the white sugar, salt and spices in a bowl large enough to hold all the nuts.
- When the nuts are done, bring water, brown sugar and butter to a boil in a medium saucepan over medium high heat, whisking constantly. Stir in the nuts and raisins and cook, stirring constantly with a wooden spoon, until the nuts are shiny and most of the liquid is evaporated, about 1 1/2 minutes.
- Transfer the nuts and raisins to the bowl of spices and toss well to coat. Return to pan to cool thoroughly.
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