Warning: These Indian Spiced Nuts are so crazy delicious and addictive, they’re kinda dangerous to have around the house. You better plan on making friends!
It’s no secret that I have a huge problem with nuts, in that I don’t control them, they control me! I mean, I absolutely cannot be trusted around nuts, especially not if they’re as good as these Indian Spiced Nuts!
No word of a lie, I made this batch, kept a handful just so I could taste them and make sure that the recipe was worthy of sharing with you (which it TOTALLY IS, believe you me!) and then I gave the rest of the batch away. I packed everything in cute little cardboard boxes and then I went and made some friends. I say you better plan on doing the same; unless you have way more control than I do when it comes to nuts.
And even if you did… These Indian Spiced Nuts, with their subdued, exotic notes of garam masala, cinnamon, curry, nutmeg and cardamom, their ever subtle kick brought forth by the cayenne, their touch of sweetness courtesy of the honey and their buttery richness thanks to the ghee, they’re so crazy delicious and addictive, they’re positively dangerous to have around the house.
Don’t say you haven’t been warned!
They’re super easy to make, too! Preheat your oven to 300°F; then, in a large bowl, combine the almonds, cashews, pecans, walnuts, hazelnuts and macadamia nuts. Set aside for now…
In a much smaller bowl, mix together the minced garlic, melted ghee and honey until they are well combined and then pour this right over the nuts.
Your ghee should be melted already and you should be using liquid honey, too, but if you found that the mixture was a tad too thick and it didn’t look like it was going to pour well and freely for you, simply send it for a very short, few second-long trip to the microwave.
Now give the nuts a good toss until every single one of them is completely coated in garlicy-sticky-honey-ghee.
In yet a third bowl, combine all the spices together and mix them delicately with a small whisk or fork until they are evenly combined; sprinkle that lovely spice mix right over the garlicy-sticky-honey-ghee coated nuts.
Stir once again, until the nuts are evenly coated in spices this time.
Now resist the urge to eat all the nuts right on the spot – ‘cuz yeah, they’re already pretty tasty and definitely more-ish! Don’t go performing too many taste tests…
Transfer them promptly onto an unlined large baking sheet and then place them in the oven for 20 to 25 minutes, stirring the nuts around every 5 minutes or so, until lightly golden and fragrant.
Don’t overbake or let the nuts get too dark. A light golden coloration is what you’re after.
When baked to your liking, let the nuts cool completely on the baking sheet and then transfer them to a clean airtight container.
Then, try and keep them in a cool dry place for up to a few weeks. Try! The problem is, though, they’ll be calling your name so loud, you will not be able to resist them for so long!
Perhaps you’d be better off wrapping them in cute little cardboard boxes like I did, and then go out and make some friends, too…
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Indian Spiced Nuts
Warning: These Indian Spiced Nuts are so crazy delicious and addictive, they're kinda dangerous to have around the house. You better plan on making friends!
- Preheat your oven to 300°F
- In a large bowl, combine the almonds, cashews, pecans, walnuts, hazelnuts and macadamia nuts. Set aside.
- In a small bowl, mix together the minced garlic, melted ghee and honey until they are well combined; microwave for a few seconds if you have to. Pour this right over the nuts and toss until every single nut is completely coated
- In a third bowl, combine all the spices and mix delicately with a small whisk or fork until evenly combined. Sprinkle over the coated nuts and stir until the nuts are evenly coated in spices.
- Pour the nuts onto a large baking sheet sheet and place in the oven for 20 to 25 minutes, stirring every 5 minutes.
- Let the nuts cool completely on the sheet and then transfer them to a clean airtight container.
- Keep in a cool dry place for up to a few weeks.