You Must Be Tandoori Nuts Recipes

TANDOORI NUTS

Steps:

• 1. Preheat the oven to 325°F. Line a half sheet pan with parchment paper.
• 2. In a small bowl, combine the sugar, garam masala, paprika, salt, and cumin. In large bowl, whisk the egg white until foamy. Add the nuts and toss to coat, then add the spice mixture and toss to coat.
• 3. Spread the nuts in an even layer in the pan. Bake until golden brown and dry, about 35 minutes. Cool completely in the pan on a wire rack, stirring occasionally to separate the nuts.
• Tip: The nuts will keep in an airtight container for up to 2 weeks.

ALMOND 'YOU MUST BE NUTS!' CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
• Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
• Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
• Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.

TANDOORI NUTS

Steps:

• Preheat the oven to 325ºF. Line a half sheet pan with parchment paper.
• In a small bowl, combine the sugar, garam masala, paprika, salt, and cumin. In large bowl, whisk the egg white until foamy. Add the nuts and toss to coat, then add the spice mixture and toss to coat.
• Spread the nuts in an even layer in the pan. Bake until golden brown and dry, about 35 minutes. Cool completely in the pan on a wire rack, stirring occasionally to separate the nuts.
• Tip: The nuts will keep in an airtight container for up to 2 weeks.