Masala Nuts

Name: Masala Nuts
Yield: 4
Cuisine: Indian
Ingredients: 150g almonds; 150g cashews; 50g unsalted butter; 1 tablespoon garam masala; 2 teaspoons ground coriander seeds; ½ teaspoon Kashmiri chilli powder; ½ teaspoon ground turmeric; ¼ teaspoon ground cumin; 2 teaspoons salt flakes

Spicy salty masala nuts are a popular treat in India, especially during Diwali. Use any nuts you like, just one kind or a mixture, and mix up the spicing to suit your taste. Use rice flour instead of potato starch if that’s what you have on hand. Serve these nuts with drinks – I love them with a glass of Byrrh Grand Quinquina red vermouth over ice. Try them scattered over vanilla ice cream for a surprising dessert and see the video below for another easy Indian snack.

Makes about 2 cups

Ingredients

150g almonds
150g cashews
1 tablespoon besan (chickpea flour)
1 tablespoon potato starch
50g ghee
1 tablespoon garam masala
2 teaspoons ground coriander seeds
½ teaspoon Kashmiri chilli powder
½ teaspoon ground turmeric
½ teaspoon ground cumin
2 teaspoons salt flakes

Method

Preheat oven to 150°C.
Toss almonds, cashews, besan and potato starch together.
Melt ghee and stir in garam masala, coriander, chilli, turmeric, cumin and salt.
Pour over nuts and toss to coat well.
Spread on a baking tray and place in oven for about 40 minutes, until toasted and golden, tossing them every 10 minutes or so.
Transfer to a plate to cool then store in an airtight container in a cool, dark place until needed.