Recipe: Curried Cashews and Pistachios (with currants or dried cranberries, make ahead)

CURRIED CASHEWS AND PISTACHIOS

"These keep for several weeks."

2 tablespoons sugar
2 1/4 teaspoons kosher salt
2 1/2 teaspoons curry powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 cup water
2 teaspoons brown sugar
2 tablespoons unsalted butter
2 1/2 cups unsalted roasted cashews (about 12 ounces)
1 cup unsalted raw shelled pistachios (4 ounces)
3 tablespoons currants or dried cranberries

Place the rack in middle of the oven and preheat the oven to 300 degrees F.

Combine the sugar, salt, curry powder, ground cumin and ground coriander in a large bowl; set aside.

Bring the 1/4 cup water, brown sugar and butter to a boil in a 3- to 4-quart saucepan over moderate heat, stirring often. Stir in the nuts. Cook, stirring constantly, until the nuts are shiny and the liquid has evaporated, about 3 minutes.

Transfer the nuts to the spice mixture. Add the currants or dried cranberries; toss until well coated. Spread the mixture out onto a baking sheet.

Bake for 15 minutes. Cool to room temperature.

Store the nut mixture in an airtight container at room temperature for several weeks. Freeze for longer storage.

Makes about 4 cups
Source: San Francisco Chronicle, December 2012