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Bombay cashews

Yield: 4 Cups

Ingredients:

• 2 tb Coriander seeds
• 2 tb Cumin seeds
• 3 tb Avocado or almond oil
• 1 tb Hot paprika
• 1/2 tb Freshly ground black pepper
• 1/2 ts Nutmeg
• 1/2 ts Cinnamon
• 1 ts Salt
• 4 c Raw cashew halves

Instructions:

Preheat oven to 375F. Grind spice seeds in a grinder & place in a large pan. Add oil & remaining seasonings & stir to mix. Pour in nuts & coat well with seasonings. Divide nuts into 2 batches & spread on a greased cookie sheet. Bake fro 20 minutes stirring every 5 minutes until golden. Serve warm or at room temperature. Cool completely before storing in an airtight container. Will keep about 2 weeks.

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