Prep Time
5 Mins
Cook Time
10 Mins
Yield
Yields: 4 cups (serving size: 2 tbsp.)
Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Preheat oven to 375°F. Spread cashews in a single layer on a large baking sheet. Bake until warmed through, about 10 minutes, shaking pan once or twice.

Step 2

Warm a small skillet over medium-high heat. When hot, add cumin seeds and toast, shaking pan constantly, until seeds are slightly darkened and aromatic, about 1 minute. Transfer to a bowl to cool completely. Spread on a cutting board and chop finely.

Step 3

Combine chopped cumin seeds, cayenne, brown sugar, salt and butter in a large bowl. Add warm cashews and stir vigorously, breaking up any clumps of spice mixture. Let cool and serve. (Can be made up to 3 days in advance. Keep tightly covered in a cool, dry spot. Stir well before serving.)

You May Like

Ratings & Reviews