Curried Cashews

Curried Cashews

My girlfriend, Rene, cut this from a magazine years ago, but doesn't remember the source.  Since she gave me the recipe, I've made it quite a few times. I love it in a pretty bowl on the drinks table before a dinner party.  It's very popular with everyone, even with people who think they don't like curry.

2 Tbsp. sugar
1 Tbsp. kosher or flake salt
2 1/2 tsp. curry powder
3/4 tsp. ground cumin
3/4 tsp. ground coriander
1/4 C water
1 Tbsp. brown sugar
2 Tbsp. butter
2 1/2 C unsalted roasted cashews (about 12 oz.)
1 C unsalted raw shelled pistachios (4 oz.)
1/2 C dried cranberries

Place rack in middle of oven and preheat to 300F.  Combine the first 5 ingredients in a large bowl and set aside.  Bring the water, brown sugar and butter to a boil, stirring often.  Stir in the nuts.  Cook, stirring constantly until the nuts are shiny and the liquid has evaporated, about 3 minutes.  Transfer the nuts to the spice mixture.  Add the dried cranberries; toss until well coated.  Spread the mixture out onto a baking sheet and bake for 15 minutes.  Cool to room temperature.  Store in an airtight container at room temperature for several weeks.


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