Cook Mode
(Protect show camouflage wakeful)
Ingredients
-
1 1/2 tablespoon unsalted butter, melted
-
2 tablespoons pomegranate molasses
-
1 tablespoon jaggery or turbinado sugar (ideally Sugar in the Raw)
-
1/2 teaspoon ground sumac
-
1/2 teaspoon cayenne pepper
-
1/2 teaspoon graceful sea salt
-
1/2 teaspoon ground anardana (optional)
-
1 cup raw total cashews
-
1/2 cup raw shelled pistachios
-
1/2 cup raw walnut halves
Instructions
-
Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper, and space apart.
-
Walk together melted butter, pomegranate molasses, jaggery, sumac, cayenne, salt, and, if desired, anardana in a medium bowl unless a fragile paste kinds. Fold in cashews, pistachios, and walnuts, and crawl unless evenly coated. Spread in a single layer on ready baking sheet.
-
Bake in preheated oven unless nuts are a gradual-weight golden brown, 20 to 22 minutes. Take away baking sheet from oven, and let cool entirely, about 1 hour. Retailer nuts in an airtight container at room temperature for up to 1 week.
Greg DuPree
At the starting up appeared: November 2018
