Tuesday, October 07, 2008

Indian-Spiced Nuts

So obviously, if you peek through my "snacks" recipes, you'll see that I have a slight obsession with salty snacks, especially nuts. Not only are spiced nuts extremely easy to make, but you can essentially use any blend of spices to suit any purpose. And everyone usually likes nibblies, so these are perfect to put out at parties or when you have unexpected guests.

The Indian-Spiced Peanut Brittle was such a hit with my friends and family, but it's something you can only eat every so often, due to the high sugar content. I decided to use those spices, yet just make a mixed nut batch. And quite frankly, I think they came out perfectly. I also added some black sesame seeds for a nice little twist, but feel free to use regular sesame seeds in their place. And although I've used pine nuts, walnuts, cashews, and almonds, feel free to substitute whatever nuts you like best.

Indian-Spiced Nuts I

Indian-Spiced Nuts

1/4 heaping tsp coriander seed
1/4 heaping tsp fennel seed
1/4 heaping tsp yellow mustard seed
1/4 heaping tsp white peppercorns
1/4 heaping tsp cumin seed
1/2 tsp black sesame seeds
1/4 tsp coarse kosher salt
1/8 tsp ground chipotle chile powder (optional)

1/4 c raw pinenuts
1/2 c raw walnuts
1/2 c raw almonds
3/4 c raw cashews
1/2 c sugar

In a small skillet, toast coriander, fennel, mustard seed, peppercorns, and cumin seeds for a few minutes, or until they start to pop. Shake continuously throughout this process. Remove from heat and allow to cool for a minute or two. Place in mortar and pestle (or spice grinder) and process until coarsely ground. Place in a small container and add sesame seeds, salt, and chipotle powder.

In large pan, combine nuts and sugar over medium high heat. Stir frequently until sugar starts to melt. Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts. Add spice mixture and continue to cook for an additional 30 seconds, until nuts are well glazed and pepper is well mixed in. Pour onto sheet of wax paper on a cooling rack and spread out. Allow to cool. Store in tightly-sealed container.

Looking for more?? Try these:
*Chili Lime Peanuts
*Lemon Pepper Cashews
*Jasmine Tea and Ginger Almonds
*Chili Chai Walnuts
*Sweet and Spicy Walnuts
*Green Tea Wasabi Almonds

7 comments:

MikeandCharlsie said...

These sound so so good. My mouth is watering! Now to find the ingredients in my little town...

meeso said...

This is something I would LOVE!

Kevin said...

These nuts sound good!

Sophie said...

Great snack! It would serve as a great appetizer, too. It's funny, I recently purchased some of these at the local farmers market but it never occurred to me to make them at home :). I would love to feature these on our Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you're interested :). Thanks!

Pauline said...

I just made these! Here's a photo :

http://springchook.blogspot.com/2008/10/going-nuts.html

I love them! I should have caramelized the sugar before adding the nuts, because I found the nuts were toasting too much before the sugar had all melted - there are some grainy bits still. The spices are divine, I was lucky to have them all in the cupboard.

Pauline

We Are Never Full said...

these looks so good. such a perfect snack to have on hand!

Anonymous said...

These are good. I didn't have any corriander, so I substituted aniseed seeds instead, which gave a very yummy flavour. I'll definitely be making this again.