Masala Nuts are one of the most popular Diwali Snack or for that matter any gathering. Your friend will love these and as you bake, the entire house smells of roasted nuts and spices. There are countless different ways you can serve spiced nuts, and this recipe with Indian spiced nuts is finger licking good.
Masala Nuts are a great give idea during the festive season, and you can add your choice of spices like garam masala or Bengali Bhaja Moshla and herbs you like. It's simple to make with almost no effort at all.
Assorted Nuts: I used cashew, almonds, walnuts and pecans. You can choose to use just one variety, too. In India, masala cashew nuts is very popular. But you can use your choice dry fruits and nuts for spicy nuts recipe.
Spice: In this recipe I used Chili powder, Cumin powder, Dry Mango Powder, Salt and Sugar. You don't have to restrict to just these spices, and you can adjust the measurements given in the recipe card below as per your liking too.
Oil: I used olive oil, but you can use vegetable oil too.
The measurements for these ingredients is mentioned in recipe card below.
Steps to prepare this savory spiced nuts
The steps to make savory spiced nuts is very effortless and easy. Done in just 4 steps, and you could either bake in the oven or cook in stove top at a very low heat.
Step 1: Pour oil in a big mixing bowl. I used olive oil, but you can use vegetable oil too.
Step 2: Add all the spice powder, salt and sugar. Don't skip the sugar. It will not make the roasted nuts taste sweet, but it will help to balance the taste.
Step 3: Drop the nuts you are using and mix it around so the spice and oil coats evenly.
Step 4: Preheat the oven and layer the nuts in the cookie sheet or baking sheet without overcrowding it too much. Keep in one layer so it bakes evenly.
Points to keep in mind when roasting nuts
Nuts should always be roasted in low heat. You can either bake or slow roast even in stove. Temperature is the key, as you want the nuts to slowly release its oil and turn crunchy.
Depending on how big a batch you are roasting, you might have to keep an eye every 5 to 7 minutes and toss it around so the nuts roast evenly.
Every oven is different and depending on the type or quantity of nuts you are roasting, it might take more or less time. You know it's ready when you get the aroma of the nuts and spices. Also, the color of the nuts will change to a darker shade.
The roasted nuts are ready when they taste crunchy.
Storing Masala Nuts
Roasted nuts should be cooled down completely to room temperature, before you store in a clean airtight jar. It will last for several weeks. Having said that, if it's humid where you stay, then the best option to store a big batch would be the refrigerator.
Adding oil along with the spices helps to stick the spices to the nuts.
Store it only after it's cooled completely to room temperature. Then store in air tight container in a cool, dark place for several weeks. You can store in refrigerator for several months too.
Always use a clean dry air tight container. Glass or Ceramic is always the best choice over plastic container.
Several years, back, when Nutty Gritties had sent their sample the first time, I had shared a quick video of my little boy munching those honey sesame walnuts. He loved it so much that it became his favorite post nap snack. And on some days, he would even ask for it first thing in the morning.
That inspired me to start making masala nuts more at home, especially during festive season. I also sometime roast nuts in just plain salt and lemon juice, which works as a great snack idea for his lunch box.
Masala nuts pairs amazing with cocktail or mocktail.
Ginger Lemongrass Basil Spritzer
Grilled Nectarine Rosemary Iced Tea
- ½ cup almonds
- ½ cup cashew
- ½ cup pecans
- ½ cup walnuts
- 2 tablespoons oil
- 1 tablespoon chili powder
- ½ tablespoon cumin powder
- 1 tablespoon dry mango powder
- 1 teaspoon salt
- 1 teaspoon sugar
- In a big mixing bowl, pour the oil, spices and mix it together.
- Add the nuts and mix it around.
- Preheat the oven to 320 F
- Layer the nuts on a cookie sheet in one layer without crowding and bake for 20 minutes, tossing it every 5 minutes.
- Let the roasted nuts cool down completely before you store in an air tight container.
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