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The Washington Post

Cumin-Cayenne Cashews, Pine Nuts and Pistachios

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
Ingredients
  • 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

Directions

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.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1/4-cup serving: 206


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 416mg 17%

Total Carbohydrates: 7g 2%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 6g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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