Artist and chef Siobhán Chavarría, Orchard Contraband, Rhode Island
You can prepare these 2 to 3 days in advance and store in an airtight container, but they are best eaten the day of or even warm out of the oven.
Ingredients
- 2 cups unsalted raw Almonds
- 1½ cups unsalted raw cashews
- 1 teaspoon cumin
- 2 teaspoons ground cardamom
- 1 tablespoon sumac
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- ¾ cup shelled unsalted pistachios
- ¾ cup dried apricots, sliced into thin rounds or your preferred shape
Preparation
Preheat oven to 350°F. Place almonds and cashews in a large mixing bowl. Add spices, sugar, salt, pepper and olive oil and toss until evenly coated. Spread mixture onto a lined baking sheet and roast for 6 minutes. While they are still warm, pour them back into the mixing bowl. Add pistachios and sliced apricots and keep tossing in the bowl until the spices have coated all the nuts and apricots.
About this recipe
Get the party started with recipes for Willa’s Butterfly Limonata, plus Siobhán’s Beet Deviled Eggs and Olives in Classic Spanish Marinade. Find them at EdibleRhody.com.
