Indian-Spiced Cashews and Pistachios


Adapted from America’s Test Kitchen Live!

These are the perfect snacks to have on your table.
1-1/2 cups raw cashews
¾ cup raw shelled pistachios
2 tablespoons currants

Spice Mix:
1 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon curry powder
¼ teaspoon cumin

2 tablespoons water
1 teaspoon brown sugar
1 tablespoon margarine

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

For the nuts: Spread cashews on prepared pan in an even layer. Toast for 8 minutes, rotating halfway through. Add pistachios and toast an additional 2 minutes. Transfer to wire rack and mix in currants.

For the spice mix: In a large bowl, stir together sugar, salt, curry powder and cumin; set aside.

For glaze: In a medium saucepan, bring water, brown sugar and margarine to a boil over medium-high heat, whisking constantly. Stir in nut mix and cook, stirring constantly, until nuts are shiny and most of liquid has evaporated, about 1-1/2 minutes.

Transfer nut mix to bowl with spices and toss well to coat. Spread glazed and spiced nuts back on baking sheet to cool. Store in airtight container.

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