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
Ingredients
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1 cup
raw cashews
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1 cup
raw pecans
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1 cup
raw almonds
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1/2 cup
raw pistachios
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2 tablespoons
sugar
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2 teaspoons
fine sea salt
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2 teaspoons
curry powder
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1/2 teaspoon
ground cumin
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1/2 teaspoon
ground coriander
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1/4 teaspoon
cayenne
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2 tablespoons
water
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2 teaspoons
brown sugar
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2 tablespoons
unsalted butter
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4 tablespoons
raisins
Directions
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Pre-heat the oven to 350 degrees.
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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.
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While the nuts are toasting, mix the white sugar, salt and spices in a bowl large enough to hold all the nuts.
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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.
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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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