Indian Spiced Nuts With Coconut Recipes

INDIAN SPICED ROASTED NUTS

Steps:

• Preheat oven to 350°.
• Combine the first 8 ingredients in a microwave-safe bowl. Microwave at HIGH for 30 seconds; stir until blended. Add nuts to sugar mixture; toss to coat.
• Spread nuts evenly on a baking sheet lined with parchment paper. Bake at 350° for 15 minutes or until golden brown. Cool.

CHAAT MASALA MIXED NUTS WITH CORNFLAKES

Steps:

• Whisk chaat masala, cayenne, and sugar in a small bowl to blend. Combine cornflakes, almonds, cashews, and pecans in a medium bowl.
• Heat oil in a large saucepan over medium. Add cornflake mixture and toss to coat. Cook, tossing often, until fragrant and beginning to turn golden brown, about 5 minutes.
• Transfer cornflake mixture to a rimmed baking sheet and sprinkle half of chaat masala mixture over; toss to coat. Sprinkle remaining chaat masala mixture over and toss to coat again. Let cool, then transfer to a large bowl. Do ahead: Nut mix can be made 1 week ahead. Store airtight at room temperature.

NEWSPAPER NUTS: INDIAN SPICED NUTS WITH COCONUT

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
• Mix the peanuts, pecans, coconut, oil, coriander cumin, garam masala and salt together and pour onto the baking sheet. Toast for 40 minutes, rotating the baking sheet halfway through for even baking. Remove from the oven and allow it to cool. If you're taking them to the beach, make little parchment cones and pour some nuts into each one!
• Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.