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Bombay Cashews




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Bombay Cashews

2 tb Coriander seeds

2 tb Cumin seeds

3 tb Avocado or almond oil

1 tb Hot paprika

1/2 tb Freshly ground black pepper

1/2 ts Nutmeg

1/2 ts Cinnamon

1 ts Salt

4 c Raw cashew halves

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.

 

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