| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 2 cups |
Ingredients
- 3 large cinnamon sticks, broken into pieces
- 3 tablespoons whole cloves
- 2 tablespoons green cardamom seeds (from 1/4 cup green pods)
- 1 tablespoon black cardamom seeds (from 4 black pods)
- 1 cup unsalted roasted peanuts
- 1 cup roughly chopped pecans
- 1/4 cup unsweetened coconut flakes
- 2 tablespoons vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Kosher salt
Instructions
- Make the garam masala: Put the cinnamon sticks, cloves, and green and black cardamom seeds in a spice grinder and pulse until finely ground. Store in an airtight container, away from direct sunlight, up to 6 months.
- Make the nuts: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Mix the peanuts, pecans, coconut, vegetable oil, cumin, coriander, 2 teaspoons of the garam masala and 1 teaspoon salt in a bowl and pour onto the prepared baking sheet. Bake 40 minutes, rotating halfway through for even baking. Remove from the oven and allow to cool. (If you want, serve the nuts in little parchment-paper cones!)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 266 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 104 mg |
| Serving Size | 1 of 8 servings |
| Calories | 266 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 104 mg |
Reviews
These are an absolute staple in my home.
I love every recipe of yours I have tried.