These spicy roasted nuts are tossed in a garam masala spiced butter and roasted until golden and fragrant. They make a delicious gift or savory snack for the holidays.
Prep Time:5 minutes
Cook Time:45 minutes
Total Time:50 minutes
Yield:about 5 cups 1x
2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cardamom
1/2 tsp freshly ground black pepper
1/2 tsp cayenne (more or less to taste)
1/2 tsp garlic powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
4 tbsp unsalted butter
1 tsp kosher salt, plus more to taste
1 1/2 lbs unsalted, raw mixed nuts (about 5 cups) (almonds, cashews, walnuts, pecans, peanuts, and/ or macadamia nuts)
Preheat oven to 300°F. Line a baking sheet with aluminum foil and set aside.
In a small saucepan over medium low heat, toast cumin, coriander, cardamom, black pepper, cayenne, garlic, cinnamon, nutmeg and cloves until fragrant and just beginning to darken, about 30 seconds. Add butter and cook, stirring until butter is melted and spice mixture is smooth. Stir in salt.
Toss nuts with spiced butter on the prepared baking sheet, taste a few nuts and add more salt if desired. Spread out in an even layer and roast for 45- 55 minutes, stirring every 10 minutes, until nuts are toasty, golden and fragrant.
Let cool completely, then transfer to an airtight container.
Store nuts in a cool, dry place for up to 3 weeks, or refrigerated for several months.
If using roasted nuts rather than raw, roast in the oven for 20- 25 minutes.