Indian-Spiced Cashews and Pistachios with Currants

Published November 1, 1999.

Why this recipe works:

While developing a tasty but neat spiced nuts recipe, we eliminated two popular methods—boiling the nuts in syrup and tossing them in butter—straight off. The former made the nuts sticky, and the latter dulled their flavor. A third method, covering the nuts with an egg white mixture, pretty… read more

While developing a tasty but neat spiced nuts recipe, we eliminated two popular methods—boiling the nuts in syrup and tossing them in butter—straight off. The former made the nuts sticky, and the latter dulled their flavor. A third method, covering the nuts with an egg white mixture, pretty much overwhelmed them with a candylike coating. What finally worked was a light glaze made from very small amounts of liquid, sugar, and butter, which left the nuts just tacky enough to pick up a coating of dry spices.

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Makes about 2 cups

The spiced nuts can be stored in an airtight container for up to 5 days.

Ingredients

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