Indian-Spiced Cashews, Pistachios, And Currants

Ingredients

NUTS
1-1/4 cups raw cashews (6-1⁄4 ounces)
1/2 cup shelled pistachios (2 ounces)
2 tablespoons dried currants

SPICE MIX
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander

GLAZE
2 tablespoons water
1 tablespoon unsalted butter
1 teaspoon brown sugar

If substituting table salt for kosher, reduce the amount specified by half.

FOR THE NUTS: Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper and spread cashews in even layer; toast 4 minutes, rotate baking sheet, and toast 4 minutes longer. Add pistachios, spreading in even layer; continue to toast until fragrant and color deepens slightly, about 2 minutes longer. Transfer baking sheet to wire rack and add currants.
FOR THE SPICE MIX: While nuts are toasting, stir together sugar, salt, curry powder, cumin, and coriander in medium bowl; set aside.
FOR THE GLAZE: Bring water, butter, and brown sugar to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted nut mix and cook, stirring constantly with wooden spoon, until nuts are shiny and almost all liquid has evaporated, about 1-1⁄2 minutes.
Transfer glazed nuts and currants to bowl with spice mix; toss well to coat. Return nuts to parchment-lined baking sheet to cool before serving. (Nuts can be stored at room temperature for up to 5 days.)