Mixed nuts offer the most choices for your guests, but if a single nut is your favorite, roast it alone with the spice mixture. The nuts are roasted at a relatively low temperature to avoid burning and to give them time to absorb the fragrant spices.
Recipe courtesy of Williams-Sonoma
*Chili-Spiced Nuts:*Omit the ginger. Add 1 tablespoon chili powder and increase the cumin to 1 teaspoon.
*Italian-Spiced Nuts:*Substitute hazelnuts for the mixed nuts, if desired. Omit the ginger, garam masala and cumin. Add 1 tablespoon chopped fresh rosemary, 1 teaspoon grated lemon zest and 1/2 teaspoon finely chopped garlic.
- 2 cups lightly salted mixed nuts
- 1 tablespoon unsalted butter, melted
- 1 tablespoon finely chopped peeled fresh ginger
- 1 teaspoon garam masala (spice blend)
- 1/2 teaspoon ground cumin
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 Preheat an oven to 300°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
- 2 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.
- 3 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.
- 4 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.