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Bombay Cashews

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Recipe

 

Yield

4 cups

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons coriander seeds
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2 tablespoons cumin seeds
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3 tablespoons avocado oil
or almond oil
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1 tablespoon paprika
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½ tablespoon black pepper
freshly ground
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½ teaspoon nutmeg
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½ teaspoon cinnamon
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1 teaspoon salt
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4 cups cashew nuts
halves
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Ingredients

Amount Measure Ingredient Features
3E+1 ml coriander seeds
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3E+1 ml cumin seeds
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45 ml avocado oil
or almond oil
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15 ml paprika
hot
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7.5 ml black pepper
freshly ground
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2.5 ml nutmeg
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2.5 ml cinnamon
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5 ml salt
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946 ml cashew nuts
halves
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Directions

Preheat oven to 375℉ (190℃).

Grind spice seeds in a grinder and place in a large pan.

Add oil and remaining seasonings and stir to mix.

Pour in nuts and coat well with seasonings.

Divide nuts into 2 batches and spread on a greased cookie sheet.

Bake for 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 18168% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 600mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 17% Vitamin C 4%
Calcium 7% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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