1 (11.5-ounce) container lightly salted mixed nuts (such as Planters)
1 1/4 teaspoons garam masala
1/2 teaspoon olive oil
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
How to Make It
Preheat oven to 325°.
Combine all ingredients in a medium bowl, and toss well to coat. Spread nut mixture in a single layer on a jelly-roll pan lined with parchment paper. Bake at 325° for 25 minutes or until lightly toasted, stirring twice during cooking time. Cool.
Note: Store nuts, tightly covered, up to one week.
These were such a hit at a Indian-themed dinner party I threw for my staff that I gave them each a bag of them as part of their holiday presents last year. Make sure you use the canned cocktail nuts (not raw nuts, as I tried last night -- there is not enough oil to cause the spices to stick properly.) This is a party staple!
Oh my gosh, these are sooooo good. This recipe is definitely a keeper, and these nuts would be great both as a snack for the afternoon munchies and a party hors d'oeuvre. I found the cooking time of 25 min. to be exactly right; the previous reviewer who complained about them burning after 14 minutes must have an oven with a thermostat problem. It's also important to remember that there's a thin margin of time between toasted nuts and burnt ones, so it's a good idea to keep a close watch on them while they're in the oven.