Title: Bombay Cashews
Categories: Appetizer Indian Snack Nut
Yield: 4 Cups

2	tb	Coriander seeds
2	tb	Cumin seeds
3	tb	Avocado or almond oil
1	tb	Hot paprika
1/2	tb	Freshly ground black pepper
1/2	ts	Nutmeg
1/2	ts	Cinnamon
1	ts	Salt
4	c	Raw cashew halves

Preheat oven to 375F. Grind spice seeds in a grinder & place in a large pan. Add oil & remaining seasonings & stir to mix. Pour in nuts & coat well with seasonings.

Divide nuts into 2 batches & spread on a greased cookie sheet. Bake fro 20 minutes, stirring every 5 minutes, until golden. Serve warm or at room temperature. Cool completely before storing in an airtight container. Will keep about 2 weeks.

Yamna Devi, "Yamuna's Table"

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