Chile-Sumac-Pomegranate Nuts

OMG. THE ONLY ROASTED NUT RECIPE YOU WILL EVER NEED. FROM NIK SHARMA’S “SEASON” COOKBOOK!

My edits below - including using coconut oil instead of butter, doubling up the nuts and changing the nuts.

Ingredients

2 Tbsp coconut oil

4 Tbsp pomegranate molasses or cherry balsamic glaze

2 tsp jaggery or muscovado sugar

1 tsp ground anardana (dried pomegranate seeds)

1 tsp ground sumac

1/4 tsp cayenne pepper (or more if you’re into spicy)

1/2 tsp fine sea salt

1 cup raw whole cashews

1 cup raw almonds

2 cups raw walnut halves

What To Do

Preheat oven to 300*. Line baking sheet w/ parchment paper.

In a medium bowl, stir together melted butter, pomegranate molasses, jaggery, anardana, sumac, cayenne, and salt to form a smooth paste. Fold in the nuts and stir to coat evenly. Transfer to the baking sheet and spread out in a single even layer. Bake for 20-25 minutes, or until nuts are light golden brown. Remove baking sheet from oven and cool completely before serving.