Cumin-Cayenne Cashews, Pine Nuts and Pistachios 2.000
Nov 20, 2005

A handful of this buttery, spicy, peppery mix goes great with a beer and a football afternoon.

Servings: 2 cups
  • 2 tablespoons vegetable oil
  • 2 cups mixed raw cashews, pine nuts and shelled pistachios
  • 2 teaspoons cumin seeds or 1 teaspoon ground cumin
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper


Have ready a rimmed baking sheet lined with paper towels.

In a large, heavy-bottomed skillet over medium-high heat, heat the oil. Add the nuts, stirring constantly until they turn reddish-brown, 2 to 3 minutes. Add the cumin and cook until the nuts turn brown, about 30 seconds.

Using a slotted spoon, transfer the nuts to the paper towels to drain. Sprinkle with the salt, cayenne and black pepper. Set aside to cool for 1 hour before storing.

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Recipe Source

Adapted from "Party Nuts!" by Sally Sampson (Harvard Common Press, 2002).

Tested by Bonnie S. Benwick.

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