Chile-Sumac-Pomegranate Nuts

5.0
(1)
3 Reviews

Cookbook author Nik Sharma’s book Season weaves inspiration from his upbringing in Bombay with stories and experience from his adult life in the U.S. The result is a culinary memoir filled with craveable recipes like this one. Sharma notes that any mix of nuts will work for this recipe—just be sure to let them cool completely before serving or storing to ensure a crisp, not sticky, texture.

By
Nik Sharma
nik-sharma-fw-cooks-0719.jpg
Nik Sharma

Once a molecular biologist, Nik Sharma left science behind to work as a pastry cook. He found his calling when he started to write about food and photograph it; his passion is the pursuit of flavor and sharing his journey with other cooks. Nik is the food columnist for the San Francisco Chronicle and lives in Oakland, California. His first book, Season: Big Flavors, Beautiful Food, was nominated for a James Beard Award and the IACP Julia Child First Book Award.

Food & Wine's Editorial Guidelines
Updated on July 20, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Active Time:
10 mins
Total Time:
1 hr 30 mins
Yield:
8
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 tablespoon unsalted butter, melted

  • 2 tablespoons pomegranate molasses

  • 1 tablespoon jaggery or turbinado sugar (preferably Sugar in the Raw)

  • 1/2 teaspoon ground sumac

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon fine sea salt

  • 1/2 teaspoon ground anardana (optional)

  • 1 cup raw whole cashews

  • 1/2 cup raw shelled pistachios

  • 1/2 cup raw walnut halves

Directions

  1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper, and set aside.

  2. Stir together melted butter, pomegranate 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 temperature for up to 1 week.

    Chile-Sumac-Pomegranate Nuts
    Greg DuPree
Originally appeared: November 2018

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