This is delicious variation on a typical holiday snack. The quantity of each nut can be varied to suit your taste, and the recipe is easily doubled for a crowd. Wish I knew where I got it from, definitely can't claim it as my own. But it does remind me of my childhood Christmases when my uncle used to make his well-loved chicken curry with cashews, mmm mmm! Here's to you Uncle Drake.


1 cup raw cashews
1 cup raw pecans
1 cup raw almonds
1/2 cup raw pistachios
2 tablespoons sugar
2 teaspoons fine sea salt
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 tablespoons water
2 teaspoons brown sugar
2 tablespoons unsalted butter
4 tablespoons raisins


Step 1
Pre-heat the oven to 350 degrees.

Step 2
Toast the cashews, pecans and almonds in a single layer for about 8 minutes, rotating the pan once halfway through. Add the pistachios and toast along with the other nuts for an additional 2 to 3 minutes, until fragrant.

Step 3
While the nuts are toasting, mix the white sugar, salt and spices in a bowl large enough to hold all the nuts.

Step 4
When the nuts are done, bring water, brown sugar and butter to a boil in a medium saucepan over medium high heat, whisking constantly. Stir in the nuts and raisins and cook, stirring constantly with a wooden spoon, until the nuts are shiny and most of the liquid is evaporated, about 1 1/2 minutes.

Step 5
Transfer the nuts and raisins to the bowl of spices and toss well to coat. Return to pan to cool thoroughly.