Amounts in this recipe are not precise. Every time I make these nuts they come out very differently, which I find lovely, but I know some find annoying. The last batch tasted like buttered popcorn–although I didn’t use any butter–just turmeric and some other forgotten spices, in the meantime use whatever you have in your cupboard.

• 3 c cashews
• 1 c raw almonds
• 1 c raw walnuts
• 1 c raw hazelnuts
• 2 T coconut oil or lard
• 3-4 keffir lime leaves, frozen or fresh
• 1/4 c sumac
• 3 T cumin
• 2 T coriander
• pinch turmeric
• pinch black salt
• pinch chili powder
• 2 t Himalayan or sea salt

Method:
Soak the raw nuts in room temperature water for 24 hours. Change the water after 12 hours. Drain nuts and put in low oven (my oven’s lowest temperature is 200 degrees F, but I would prefer to do them at 150 or so), until the nuts get nice and crispy — 12 – 24 hours. Test until they are at your desired crunch.

Once the nuts are crispy, you can allow them to cool, or heat up your wok or other skillet and put in the fat. Add the keffir lime leaves and saute a couple minutes. Add in the nuts and saute slowly, stirring the nuts to make sure they don’t burn–although my partner says the burned ones are the best. Add in the spices of your choice.

Another combination to try might be butter and fenugreek cashews. I am gonna have to try that, I wonder if they will taste like maple syrup. Enjoy. I wish I had some at the moment. They do go fast. Great as an appetizer or snack.