Bombay cashews

4 cups

Quantity Ingredient
2 tablespoons Coriander seeds
2 tablespoons Cumin seeds
3 tablespoons Avocado or almond oil
1 tablespoon Hot paprika
½ tablespoon Freshly ground black pepper
½ teaspoon Nutmeg
½ teaspoon Cinnamon
1 teaspoon Salt
4 cups Raw cashew halves

Preheat oven to 375F. Grind spice seeds in a grinder & place in a large pan.

Add oil & remaining seasonings & stir to mix. Pour in nuts & coat well with

seasonings.

Divide nuts into 2 batches & spread on a greased cookie sheet. Bake fro 20 minutes, stirring every 5 minutes, until golden. Serve warm or at room temperature. Cool completely before storing in an airtight container. Will keep about 2 weeks.

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