They are crunchy, delicate, and spicy but not hot.
Although they come from the same plant, coriander (the seed) and cilantro (the leaf) are neither interchangeable nor even remotely similar in taste. The seeds, used here and primarily in pickling, have a slightly lemony sage flavor.
Makes 2 cups.
2 cups lightly toasted shelled pistachio nuts
1 tablespoon olive or vegetable oil
2 tablespoons sugar
1½ teaspoons kosher salt
1 tablespoon plus 1 teaspoon curry powder
2 teaspoons ground coriander
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1. Place all the ingredients in a large, heavy-bottomed skillet over low heat and cook, tossing, until the sugar melts and the nuts are well coated, 4 to 5 minutes.
2. Remove from the heat, transfer the nuts to a large plate in a single layer, and set aside and cool before serving.
Not just for snacking: Add to a rice pilaf or salad, or sprinkle over vanilla ice cream.
From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)