Bombay Cashews

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Title: Bombay Cashews
Yield: 4 Cups
Categories: Appetizers, Indian, Snacks, Nuts


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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