INDIAN SPICED CASHEWS & PISTACHIOS WITH CRANBERRIES

2½ cups roasted cashews (about 12 oz.), unsalted
1 cup raw unsalted shelled pistachios (4 oz.)
4 tablespoons dried cranberries

Spice Mix
2 tablespoons sugar
2  1/4 teaspoons kosher salt  
2 1/2 teaspoons curry powder  
3/4 teaspoon ground cumin  
3/4 teaspoon ground coriander  

Glaze
¼ cup water
2 teaspoons brown sugar
2 tablespoons butter

 Place rack in middle of oven and preheat to 300 degrees.  In a large bowl, stir all ingredients for spice mix together.  In a 3 to 4–qt. saucepan, bring water, brown sugar and butter to a boil over moderate heat, stirring often.  Stir in nuts.  Cook, stirring constantly, until nuts are shiny and liquid has evaporated, about 3 minutes.  Transfer glazed nuts to spice mixture.  Add cranberries and toss until well coated.  Pour onto baking sheet and bake for 15 minutes.  Cool to room temperature and store airtight.  (Nuts may be stored at room temperature for several weeks.)

 Makes about 4 cups.

 Variation:  Substitute currants for the dried cranberries. 

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