Ingredients

The following ingredients have 8 Servings
  • 2 cups lightly salted mixed nuts
  • 1 Tbs. unsalted butter, melted
  • 1 Tbs. finely chopped peeled fresh ginger
  • 1 tsp. <a href="http://www.williams-sonoma.com/recipe/garam-masala.html"><b><u>garam masala</u></b></a>
  • 1/2 tsp. ground cumin
  • 1/8 to 1/4 tsp. cayenne pepper

Instruction

  • Preheat an oven to 300°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
  • In a bowl, toss together the nuts, butter, ginger, garam masala, cumin and cayenne until the nuts are evenly coated with the spice mixture. Spread the nuts out in a single layer on the prepared baking sheet.
  • Roast the nuts, stirring 1 or 2 times, until golden and fragrant, 20 to 22 minutes. Immediately transfer the nuts to a bowl and serve warm or at room temperature.
  • You can also roast the nuts up to 24 hours in advance and store them, tightly covered, at room temperature. To serve them warm, spread them on a baking sheet and reheat in a 350°F oven for about 5 minutes. Serves 8.
  • <B>Variations:</B>
  • <b>Chili-Spiced Nuts:</b> Omit the ginger. Add 1 Tbs. chili powder and increase the cumin to 1 tsp.
  • <b>Italian-Spiced Nuts:</b> Substitute hazelnuts for the mixed nuts, if desired. Omit the ginger, garam masala and cumin. Add 1 Tbs. chopped fresh rosemary, 1 tsp. grated lemon zest and 1/2 tsp. finely chopped garlic.
  • Adapted from Williams-Sonoma, <i>Essentials of Roasting</i>, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).