Indian Spiced Nuts
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 5
- 3 garlic cloves minced
- 1/4 tsp ground nutmeg
- 1/2 tsp cayenne pepper
- 1/4 tsp onion powder
- 1 tbsp garam masala
- 1/2 tsp ground cinnamon
- 1 cup raw cashews
- 1/2 cup walnuts
- 1/4 tsp ground cardamom
- 1/2 cup macadamia nuts
- 1 tsp salt (i use himalayan salt)
- 2 tbsp unpasteurized honey
- 2 cups raw almonds
- 1/2 cup raw pecans
- 1/2 cup raw hazelnuts
- 1/4 cup melted ghee (storebought or homemade)
- 1/2 tsp spicy curry powder
- Carbohydrate 27.0527066403285 g
- Cholesterol 0 mg
- Fat 66.3355443475141 g
- Fiber 11.1029329821048 g
- Protein 21.5669265217479 g
- Saturated Fat 7.35511507005733 g
- Serving Size 1 1 cup (124g)
- Sodium 7.36723557915846 mg
- Sugar 15.9497736582238 g
- Trans Fat 3.65327811691937 g
- Calories 739 calories
Preheat your oven to 300°FIn a large bowl, combine the almonds, cashews, pecans, walnuts, hazelnuts and macadamia nuts. Set aside.In a small bowl, mix together the minced garlic, melted ghee and honey until they are well combined; microwave for a few seconds if you have to. Pour this right over the nuts and toss until every single nut is completely coatedIn a third bowl, combine all the spices and mix delicately with a small whisk or fork until evenly combined. Sprinkle over the coated nuts and stir until the nuts are evenly coated in spices.Pour the nuts onto a large baking sheet sheet and place in the oven for 20 to 25 minutes, stirring every 5 minutes.Let the nuts cool completely on the sheet and then transfer them to a clean airtight container.Keep in a cool dry place for up to a few weeks.
