Indian-Spiced Cashews and Pistachios with Currants

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Appears in Cook's Illustrated November/December 1999

We discovered how to get maximum flavor with minimum mess.

SERVES8 (Makes about 2 cups)

TIME45 minutes, plus 20 minutes cooling

WHY THIS RECIPE WORKS

While developing a tasty but neat spiced nuts recipe, we eliminated two popular methods—boiling the nuts in syrup and tossing them in butter—straight off. The former made the nuts sticky, and the latter dulled their flavor. A third method, ...

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