Best Indian Spiced Nuts With Coconut Recipes

Newspaper Nuts: Indian Spiced Nuts with Coconut image

Provided by Aarti Sequeira

Time 45m

Yield 2 cups

Number Of Ingredients 12

1 cup unsalted roasted peanuts
1 cup chopped pecans
4 tablespoons shredded coconut (either fresh or the unsweetened desiccated kind)
2 tablespoons vegetable oil
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons garam masala, store-bought or homemade, recipe follows
2 teaspoons kosher salt
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
3 tablespoons whole cloves
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)

Steps:

Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
Mix the peanuts, pecans, coconut, oil, coriander cumin, garam masala and salt together and pour onto the baking sheet. Toast for 40 minutes, rotating the baking sheet halfway through for even baking. Remove from the oven and allow it to cool. If you're taking them to the beach, make little parchment cones and pour some nuts into each one!
Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.

Spiced Cocktail Nuts image

Provided by Giada De Laurentiis

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 12

Vegetable cooking spray
2 egg whites
2 cups roasted and salted almonds
2 cups roasted and salted cashew nuts
2 cups walnut halves
3/4 cup sugar
2 tablespoons Madras curry powder
1 tablespoon ground cumin
2 1/2 teaspoons garlic salt
1 1/4 teaspoons cayenne pepper
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.