Spiced Garam Masala and Rosemary Nuts
Inspired by Yotam Ottolenghi
(Makes 4 Cups)
4 cups mixed unroasted nuts (I used cashews, pecans, almonds, Spanish peanuts, pine nuts & pumpkin seeds--heavy on the cashews)
2 Tbsp sunflower oil
2 tsp garam masala
1 heaping tsp garlic salt
1/2 tsp celery salt
scant 1/2 tsp cayenne
1 heaping Tbsp fresh rosemary, chopped finely
Pre-heat oven to 325 degrees F.
Place nuts in a large mixing bowl and add sunflower oil, mixing to coat evenly. Thoroughly mix garam masala, garlic salt, celery salt and cayenne together in a small bowl. Stir spice mixture into nuts until evenly coated. Place nuts in a single layer on a large rimmed baking sheet and bake about 30 minutes, stirring about every 10 minutes, until dry and lightly browned.Remove pan from oven and sprinkle fresh rosemary evenly over. Let cool slightly and enjoy!
Once cooled, store in an airtight container.
Notes/Results: Garam marsala + nuts + rosemary = pretty wonderful! These roasted nuts are deliciously salty, garlicky and savory with a good little kick of heat at the end from the cayenne. Ottolenghi's for-purchase version used peanuts, pecans, cashews, almonds, Brazil nuts, macadamia nuts, and pumpkin seeds. I used whatever was on my freezer "nut shelf" without having to dig too deep. Particular favorites for me were the Spanish peanuts, pine nuts and pumpkin seeds--they gave texture and size variation to the standard cashew, almond and pecan assortment. Which, (besides the joy of munching them warm) is the big reason to make your own nut assortments in the first place--you get to control the kind of nuts and the amounts that go into your mix. No avoiding a bowl full of almonds and Brazil nuts because all of the few "favorite" nuts that were in there have been picked out. Note: This mix was also great when I mixed part of it with some vegan mini dark chocolate chips for that salty/sweet trail mix fix. I will make these again--maybe to give out for the holidays.
You can check out the nut and seed-inspired recipes everyone made by following the links at this week's post at IHCC .
Happy Aloha Friday!