Indian-Spiced Mixed Nuts
These spiced nuts are the perfect blend of savory and aromatic flavors, making them an irresistible snack or appetizer for any occasion. The combination of garam masala, ginger, cumin, and a touch of cayenne creates a burst of warmth and complexity that enhances the natural crunch of the nuts. Whether served warm or at room temperature, these nuts are sure to be a hit with your guests. Feel free to customize the spice blend to suit your taste preferences and explore different variations for a unique twist on this classic recipe. Perfect for gatherings or just for snacking, these spiced nuts will quickly become a go-to favorite in your repertoire.
— Constant Cookbook
Ingredients
- 2 cups lightly salted mixed nuts
- 1 Tbs. unsalted butter, melted
- 1 Tbs. finely chopped peeled fresh ginger
- 1 tsp. garam masala (see related recipe at left)
- 1/2 tsp. ground cumin
- 1/8 to 1/4 tsp. cayenne pepper
Instructions
- Preheat an oven to 300°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
- In a bowl, toss together the nuts, butter, ginger, garam masala, cumin and cayenne until the nuts are evenly coated with the spice mixture. Spread the nuts out in a single layer on the prepared baking sheet.
- Roast the nuts, stirring 1 or 2 times, until golden and fragrant, 20 to 22 minutes. Immediately transfer the nuts to a bowl and serve warm or at room temperature.
- You can also roast the nuts up to 24 hours in advance and store them, tightly covered, at room temperature. To serve them warm, spread them on a baking sheet and reheat in a 350°F oven for about 5 minutes. Serves 8.
- <B>Variations:</B>
- <b>Chili-Spiced Nuts:</b> Omit the ginger. Add 1 Tbs. chili powder and increase the cumin to 1 tsp.
- <b>Italian-Spiced Nuts:</b> Substitute hazelnuts for the mixed nuts, if desired. Omit the ginger, garam masala and cumin. Add 1 Tbs. chopped fresh rosemary, 1 tsp. grated lemon zest and 1/2 tsp. finely chopped garlic.
- Adapted from Williams-Sonoma, <i>Essentials of Roasting</i>, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).
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