A harmonious collection of textures and flavors in their natural form.
¾ c. shelled, raw pistachios
¼ c. finely shredded unsweetened coconut
¼ c. large-flake unsweetened coconut
¾ c. raw walnut halves
¼ heaping tsp. Madras curry powder
1 tsp. ground cardamom
¾ tsp. ground ginger
1½ tbsp. agave nectar
1 large egg white
3 tbsp. roughly chopped crystallized ginger
Pinch of flaky sea salt (optional)
1. Preheat oven to 350°. On a rimmed baking sheet, place the pistachios and bake until lightly toasted, about 4 minutes. To the baking sheet, add the finely shredded coconut and large coconut flakes and bake until the coconut is lightly toasted, about 2 minutes. Transfer the pistachios and coconut to a medium heat-safe bowl and use a rubber spatula to stir in the walnuts, curry powder, cardamom, ginger, agave nectar and egg white.
2. Return the coconut-nut mixture to the rimmed baking sheet and bake until golden-brown, about 10 minutes. Set the baking sheet on a wire rack to cool completely. When it has cooled, transfer the mixture to a medium bowl and stir in the crystallized ginger and the pinch of flaky sea salt (if using). Serve at room temperature.