Curried Nuts and Raisins - Love That Spice

Curried Nuts and Raisins


Vegetable oil or cooking spray

2 tablespoons of Sri Lanka Curry Powder by LTS

1 teaspoon fresh ground black pepper

¾ teaspoon ground ginger

½ teaspoon salt

½ teaspoon sugar

¼ teaspoon fresh ground white pepper

¼ teaspoon cayenne pepper

1/8 teaspoon ground cassia-cinnamon

2 egg whites at room temperature

1 ½ cups salted roasted cashews

2/3 cup salted roasted peanuts

1 cup shelled sunflower seeds

¼ cup sesame seeds

1 cup raisins

Position a rack in the upper part of the oven and preheat to 375 degrees F. Lightly but evenly coat a shallow baking pan with vegetable oil (or cooking spray). In a small bowl mix together the curry powder, black pepper, ginger, salt, sugar, white pepper, cayenne and cassia-cinnamon. In a large bowl, beat the egg whites until blended (NOT FOAMY). Add the cashews, peanuts, sunflower seeds and sesame seeds and stir to coat them evenly and immediately sprinkle the spice mixture over the nuts, stirring to coat evenly. Spread the nut mixture in an even layer in the prepared baking pan, transfer to oven and bake 5 minutes. Stir the nuts to break up any clumps, continue to bake stirring for clumps until the nuts are crispy, dry and fragrant; place the pan on a wire rack and let the nuts cool completely. Transfer the nuts in an airtight container and let stand at room temperature for 24 hours to develop the flavor. Stir the raisins into the nuts just before serving.

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