Bombay Cashews

These Indian-spiced cashews are dangerously snackable. Freshly ground coriander and cumin seeds form the aromatic base, backed by hot paprika, black pepper, nutmeg, and cinnamon. The spice blend coats every nut in a warm, fragrant crust that hits several flavor notes at once.

Grinding whole coriander and cumin seeds fresh is what separates these from cashews tossed with pre-ground spices from a jar. Freshly ground seeds release volatile oils that pre-ground powder lost months ago. The difference in aroma alone is worth the extra 30 seconds with a spice grinder.

The oil-spice mixture gets tossed with the cashews in a pan before roasting, so every surface is evenly coated. Avocado oil has a high smoke point that won’t burn at roasting temperature, and it adds a neutral backdrop that lets the spices shine.

Stir every 5 minutes during the 20-minute bake. Nuts go from golden to burnt fast, and the sugars in the spice blend accelerate that. Watch them closely in the last 5 minutes.

Chef Tips

• Bake in two batches on separate sheets. A single crowded pan steams the nuts instead of roasting them.
• Cool completely before storing. Warm nuts sealed in a container create condensation and go stale faster.
• These keep for about 2 weeks in an airtight container at room temperature.
• Serve warm for the most aromatic experience. A quick 2 minutes in a low oven revives stored nuts.

Variations

• Curry cashews: Add a tablespoon of curry powder and a pinch of turmeric for a more golden, curry-forward version.
• Sweet and spicy: Toss in a tablespoon of brown sugar with the spices for a caramelized, sweet-heat coating.