Redolent with cinnamon, coriander, cumin, and the fire of cayenne, these nuts make a delicious accompaniment to cocktails. Garam masala, the Indian spice blend, is located on the spice aisle of large supermarkets or at Indian grocery stores, but you can use our fresh Garam Masala and give extra with these nuts. Package in a jar with a homemade tag. Reheat nuts by placing on a baking sheet and toasting for five minutes in a preheated 350° oven.
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.