Bombay Cashews
Yield
4 cupsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
coriander seeds
|
|
| 2 | tablespoons |
cumin seeds
|
|
| 3 | tablespoons |
avocado oil
or almond oil |
*
|
| 1 | tablespoon |
paprika
hot |
|
| ½ | tablespoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 4 | cups |
cashew nuts
halves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
coriander seeds
|
|
| 3E+1 | ml |
cumin seeds
|
|
| 45 | ml |
avocado oil
or almond oil |
*
|
| 15 | ml |
paprika
hot |
|
| 7.5 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 946 | 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.
