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Nuts
I wouldn’t say this is superior to all my candied nut recipes, but it is right up there. Plus it is the easiest. All my other candied nut recipes call for boiling the sugar syrup, where with this one all you need to do is measure out the ingredients and stir them together. And since I don’t like doing dishes, all I have left to wash is one bowl. The nuts bake on parchment so no washing needed.
I admit the title is a slight exaggeration. The popcorn is only famous among the people who have tasted it., but, wow, have they raved. So, I can dream, can’t I?
2½ cups roasted cashews (about 12 oz.), unsalted
1 cup raw unsalted shelled pistachios (4 oz.)
4 tablespoons dried cranberries
Spice Mix
2 tablespoons sugar
2 1/4 teaspoons kosher salt
2 1/2 teaspoons curry powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
Glaze
¼ cup water
2 teaspoons brown sugar
2 tablespoons butter
Place rack in middle of oven and preheat to 300 degrees. In a large bowl, stir all ingredients for spice mix together. In a 3 to 4–qt. saucepan, bring water, brown sugar and butter to a boil over moderate heat, stirring often. Stir in nuts. Cook, stirring constantly, until nuts are shiny and liquid has evaporated, about 3 minutes. Transfer glazed nuts to spice mixture. Add cranberries and toss until well coated. Pour onto baking sheet and bake for 15 minutes. Cool to room temperature and store airtight. (Nuts may be stored at room temperature for several weeks.)
Makes about 4 cups.
Variation: Substitute currants for the dried cranberries.
