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Bombay Cashews

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Submitted by uhamm1

YIELD

4 cups

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML CORIANDER SEEDS
2 3E+1
TABLESPOONS ML CUMIN SEEDS
3 45
TABLESPOONS ML AVOCADO OIL
or almond oil *
1 15
TABLESPOON ML PAPRIKA
hot
½ 7.5
TABLESPOON ML BLACK PEPPER
freshly ground
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML CINNAMON
1 5
TEASPOON ML SALT
4 946
CUPS ML CASHEW NUTS
halves *

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 181 68% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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