Tamarind Spiced Nuts With Mint Recipes
TAMARI-SPICED NUTS
Steps:
- Preheat the oven to 325 degrees F.
- Spread the nuts on a small rimmed baking sheet and roast for 15 minutes. Meanwhile, in a medium bowl, stir together the tamari, sugar, sesame oil and Calabrian chili paste. Add the hot nuts to the bowl and toss well to coat. Spread the nuts back out on the baking sheet and sprinkle with the salt. Roast until golden brown and fragrant, stirring every 5 minutes, about 15 minutes more.
TAMARIND SPICED NUTS WITH MINT
The addition of tamarind and mint to what might otherwise be simply sweet and spicy cashews elevates these nuts beyond simple bar snacks designed to encourage thirst. They're sophisticated and exciting, while remaining quite simple to make.
Provided by Melissa Clark
Categories appetizer
Time 30m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees.
- In a medium pot, melt butter, honey, brown sugar, tomato paste and tamarind. Add nuts, coconut, cayenne, garam masala and salt and toss until coated. Spread on baking sheet.
- Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugars have begun to caramelize. Sprinkle nuts lightly with salt and let cool completely. Before serving, break up nuts and sprinkle with mint. (Nuts can be stored in an airtight container up to 2 weeks, but don't add mint until serving.)
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 115 milligrams, Sugar 7 grams, TransFat 0 grams
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- You will be cutting off a 125 gram/4.5 ounce piece from your tamarind block. I recommend using a kitchen scale to weigh it. If you don’t have a scale, try to use the full weight listed on the package to decide how much to cut off. For example, one half of a 500 gram block would get be the same as 250 grams. Half of the 250 gram chunk would be 125 grams and so on.
- Take a closer look at the tamarind chunk you just sliced off. Notice the lighter fiberous parts. You’ll strain these out later on. Remember, these lighter parts are not the seeds, although they may appear that way.
- Pour 250 ml/one cup of hot tap water or enough to cover the tamarind in a bowl. The smaller your bowl, the less water you’ll need to cover the tamarind. If you find your hot tap water isn’t very hot, you can use half tap water, half boiled water. The exact temperature of the water isn’t important, just make sure it’s almost too hot for your your hand to touch. Using cooler water won’t ruin things, but it will make the tamarind harder to break up in later steps of the recipe.
- Pour the hot water into the bowl with the tamarind. The water should completely cover the tamarind. Soak the tamarind for 20 minutes.
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