Chile-Sumac-Pomegranate Nuts

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

Steps

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.