Garam Masala Spiced Nuts Recipes

GARAM MASALA SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

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.

GARAM MASALA SPICED NUTS

Steps:

• Preheat oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
• Whisk together the egg white and 1 teaspoon water until a sturdy froth forms. Stir in the sugar, garam masala and nuts. Mix everything together to coat the nuts well.
• Spread the nuts on the baking sheet. Transfer to the oven and bake until crispy and golden, stirring occasionally, about 30 minutes.
• Remove from the oven, let cool completely, and break apart into pieces to serve.
• Store in an airtight container.