CURRIED CASHEWS AND RAISINS

CURRIED CASHEWS AND RAISINS (for eight)

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canola oil or vegetable oil cooking spray for coating

2 tablespoons medium-heat curry powder

1 teaspoon freshly ground black pepper

¾ teaspoon ground ginger

½ teaspoon salt

½ teaspoon sugar

¼ teaspoon freshly ground white pepper

¼ teaspoon cayenne pepper

1/8 teaspoon ground cinnamon

2 large egg whites, at room temperature

3 cups salted roasted cashews

1 cup salted roasted peanuts

1 cup shelled sunflower seeds

¼ cup sesame seeds

1 cup raisins


1. Position a rack in the upper third of the oven and preheat to 375*. Coat a shallow baking pan with oil. In a small bowl, mix together the curry powder, black pepper, ginger, salt, sugar, white pepper, cayenne and cinnamon.

2. In a large bowl, beat the egg whites until blended but not foamy. Add the cashews, peanuts, sunflower seeds and sesame seeds and stir to coat them evenly. Immediately sprinkle the spice mixture over the nuts, again stirring to coat evenly.

3. Spread the nut mixture in an even layer in the prepared baking pan. Transfer to the oven and bake for 5 minutes. Stir the nuts to break up any clumps. Continue to bake, stirring once or twice, until the nuts are crisp, dry and fragrant, 10 to 12 minutes. Place the pan on a wire rack and let the nuts cool completely. Transfer the mixture to an airtight container and let stand at room temperature for 24 hours to develop the flavors. Stir the raisins into the nuts just before serving.

from The Williams Sonoma Cookbook

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