I really am a garam masala addict so I might be a little biased, but wow these were good. They made my house smell like an Indian restaurant, which is always a good thing. And the nuts were so tempting, I kept eating them while they were still too hot, causing them to sizzle against the moisture on my teeth. Once they’d cooled a bit, it was game on. I kept nibbling a few every time I passed the pan. My only regret here is that so much of the spice falls off during the roasting process. You do end up having to put quite a bit on to really get the flavor, but all that lovely spice on the parchment afterwards made me want to lick it, or pick up the parchment and funnel it straight into my mouth!
All of the nuts were good with the garam masala, but my favorite was the pecans. There is just something about that bit of sweetness from a pecan which matures and intensifies when roasted, that pairs so beautifully with the spices in garam masala.
(3 votes, average: 5.00 out of 5)Loading...Ingredients
- 3 cups raw mixed nuts (I like pecans, almonds and cashews…lighter on the cashews because they are higher carb)
- 3 tbsp butter, melted
- 3 tbsp garam masala
- 2 tsp kosher salt
Instructions
- Preheat the oven to 350F and line a large, rimmed baking sheet with parchment paper.
- In a large bowl, stir nuts and melted butter together until nuts well coated. Stir in garam masala and salt and toss until well coated with spice.
- Spread in a single layer on prepared baking pan and roast for 10 to 12 minutes, stirring occasionally, until lightly browned and fragrant.
- Cool on pan. Store in an airtight container.
Here’s what to do to get the spices to stick:
Mix 1 egg white with 1 T water. (I put in large ziploc baggie and shake vigorously) Then add nuts & spices. Shake again until well coated. Proceed with recipe.
I don’t know what the egg white will do to the calorie/nutritional equation, but the spices will stick beautifully to the nuts.
Mmm, that sounds good! I agree that pecans tend to go the best with spices.