Bombay Cashews

Recipe Ingredients

2 tablespoons	30ml	Coriander seeds
2 tablespoons	30ml	Cumin seeds
3 tablespoons	45ml	Avocado or almond oil
1 tablespoon	15ml	Hot paprika
1/2 tablespoon	7.5ml	Freshly ground black pepper
1/2 teaspoon	2.5ml	Nutmeg
1/2 teaspoon	2.5ml	Cinnamon
1 teaspoon	5ml	Salt
4 cups	584g / 20oz	Raw cashew halves

Recipe Instructions

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.

Source:
Linda Burgess and Rosamond Richardson

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