Curried Nuts & Chili Nuts
Print recipe| Serves | Makes 1 1/2 cups Chili Cashews and 2 cups of Curried Pistachios |
| Inspiration | Cottage Life Summer Weekend Cookbook |
Ingredients
Curried Nuts
- 1 1/2 Cups raw pistachios (or almonds or pecans or cashews)
- 3 Tbsp melted butter
- 1/2 Tsp Tabasco or other hot sauce
- 2 Tsp curry powder
- 1 cup raisins
- salt
Chili Nuts
- 1 1/2 Cups raw cashews (or pistachios or almonds or pecans)
- 3 Tbsp melted butter
- 1/4 Tsp ground coriander
- 1/4 Tsp paprika
- 1/4 Tsp ground cumin
- 1/4 Tsp cayenne pepper
- 1/4 Tsp freshly ground pepper
- 3/4 Tsp ground chili powder
- salt
Directions
| Preheat the oven to 300 deg F. | |
| Curried Nuts | |
| Place the pistachios in a medium sized bowl. | |
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Combine the butter with the hot sauce and curry powder.  | |
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Pour mixture over the pistachios and toss to coat on all sides. Spread the pistachios in a single layer on a baking sheet that has been lined with parchment paper.  | |
| Chili Nuts | |
| Place the cashews in a medium sized bowl. | |
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Combine the butter with the hot sauce, ground coriander, paprika, cumin, cayenne, pepper and chili powder.  | |
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Pour the mixture over the cashews and stir to coat. Spread the cashews in a single layer on a baking sheet that has been lined with parchment paper.  | |
| Bake the nuts for about 30 minutes, stirring now and again. | |
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Sprinkle the pistachios with salt and transfer to a tray lined with paper towels to cool. Add the raisins to the tray.  | |
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Sprinkle the cashews with salt and transfer to a tray lined with paper towels to cool.  | |
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Package each mixture in an airtight container or plastic bags to allow the flavours to develop overnight. Best eaten within a few days.  | |
| If they are kept longer they will regain their crispness if warmed in a low oven for a few minutes before serving. | |