Food & Wine USA - (11)November 2018

NOVEMBER 2018 69

Chile-Sumac-Pomegranate
Nuts

ACTIVE 10 MIN; TOTAL 1 HR 30 MIN
SERVES 8

Flakes of sumac and anardana, ground
dried pomegranate arils that are a source
of acidity in Indian cooking, add fruity,
sour notes to these sweet and spicy nuts.
Cookbook author Nik Sharma notes that
any mix of nuts will work in this recipe. Let-
ting the nuts cool completely before serv-
ing or storing ensures a crisp, and not
sticky, texture.

11 / 2 Tbsp. unsalted butter, melted

2 Tbsp. pomegranate molasses

1 Tbsp. jaggery or turbinado sugar

(preferably Sugar in the Raw)

1 / 2 tsp. ground sumac

1 /^2 tsp. cayenne pepper

1 / 2 tsp. fine sea salt

1 / 2 tsp. ground anardana (optional)

1 cup raw whole cashews

1 / 2 cup raw shelled pistachios

1 / 2 cup raw walnut halves

1. Preheat oven to 300°F. Line a rimmed
   baking sheet with parchment paper, and
   set aside.
   2. Stir together melted butter, pomegran-
   ate molasses, jaggery, sumac, cayenne,
   salt, and, if desired, anardana in a
   medium bowl until a smooth paste forms.
   Fold in cashews, pistachios, and walnuts,
   and stir until evenly coated. Spread in a
   single layer on prepared baking sheet.
   3. Bake in preheated oven until nuts are
   a light golden brown, 20 to 22 minutes.
   Remove baking sheet from oven, and let
   cool completely, about 1 hour. Store nuts
   in an airtight container at room tempera-
   ture for up to 1 week.