Bombay cashews
4 cups
Ingredients
| 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 |
Directions
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.