Ingredients
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1 1/2 tablespoon unsalted butter, melted
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2 tablespoons pomegranate molasses
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1 tablespoon jaggery or turbinado sugar (preferably Sugar in the Raw)
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1/2 teaspoon ground sumac
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1/2 teaspoon cayenne pepper
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1/2 teaspoon fine sea salt
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1/2 teaspoon ground anardana (optional)
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1 cup raw whole cashews
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1/2 cup raw shelled pistachios
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1/2 cup raw walnut halves
Directions
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Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper, and set aside.
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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.
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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.
Greg DuPree