Name: Indian-Spiced Cashews and Pistachios with Currants
Total time: 1 h 5 min
Ingredients: 1 1/4 cups raw cashews (6 ounces); 1/2 cup raw unsalted shelled pistachios (2 ounces); 2 tablespoons currants; 1 tablespoon granulated sugar; 1 teaspoon kosher salt; 1 teaspoon curry powder; 1/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 2 tablespoons water; 1 teaspoon light brown sugar or dark brown sugar; 1 tablespoon unsalted butter

Why This Recipe Works

While developing a tasty but neat spiced nuts recipe, we eliminated two popular methods—boiling the nuts in syrup and tossing them in butter—straight off. The former made the nuts sticky, and the latter dulled their flavor. A third method, covering the nuts with an egg white mixture, pretty much overwhelmed them with a candylike coating. What finally worked was a light glaze made from very small amounts of liquid, sugar, and butter, which left the nuts just tacky enough to pick up a coating of dry spices.

Before You Begin

The spiced nuts can be stored in an airtight container for up to 5 days.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed cookie sheet with parchment paper and spread cashews in an even layer; toast 4 minutes, rotate pan, and toast 4 minutes longer. Add the pistachios, spreading in an even layer; continue to toast until fragrant and color deepens slightly, about 2 minutes longer. Transfer the cookie sheet with the nuts to a wire rack; add the currants.

for the spice mix

While nuts are toasting, stir together sugar, salt, curry powder, cumin, and coriander in medium bowl; set aside.

for the glaze

Bring water, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in nut mix and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1½ minutes.

Transfer glazed nuts and currants to bowl containing spice mix; toss well to coat. Return glazed and spiced nuts to parchment-lined cookie sheet to cool.