Name: Indian Spiced Nuts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 egg white; ¼ cup brown sugar; 1 tsp garam masala; 1 tsp chilli flakes; 1 tsp ground cumin; 1 tsp ground coriander; ¼ tsp ground turmeric; 2 tsp salt; 500 gms - 3 1/2 cups mixed raw nuts (I used macadamia and peanuts); ¼ cup pepitas

Today I will share with you the recipe for a delicious snack to have with your favourite drink: Indian Spiced Nuts.

Don’t you like to munch on some nuts while sipping a cold beer? I do. However, plain nuts can get a bit boring after a while. So, why not try these Indian Spiced Nuts? They are very easy to make and will make your mouth water.

They are slightly spicy and are packed with Indian flavours: cumin, coriander, turmeric, garam masala. Yum.

If you are following the Low Fodmap diet like me, you can use your own Low Fodmap Garam Masala. Also, if using macadamia nuts and peanuts, this recipe will be perfect for you. You can also adjust the level of spiciness to your liking by using more or less chilli.

These nuts go very well with beer or a glass of wine, however I prefer to have a cocktail. If you are like me, check out this post for many cocktail recipe ideas!

Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!

Indian Spiced Nuts

Indian Spiced Nuts – a delicious snack to have with your favourite drink. Slightly spicy and packed with Indian flavours.

Course Appetiser, Snack

Cuisine Indian

Keyword low FODMAP, peanuts, snack

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 cups

Author Recipe adapted from SBS

Ingredients

1 egg white
¼ cup brown sugar
1 tsp garam masala
1 tsp chilli flakes
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground turmeric
2 tsp salt
500 gms - 3 1/2 cups mixed raw nuts I used macadamia and peanuts
¼ cup pepitas

Instructions

Put the egg white into a large mixing bowl and whisk until foamy.
Add the sugar, spices, and salt to the egg whites and whisk through.
Add the nuts and pepitas to the egg white and spice mixture, mix well.
Spread the nut mixture onto a large baking tray lined with baking paper, and spread out so that the nuts are in a single layer.
Bake in a preheated oven at 150°C – 300°F for 15 minutes.
Then remove the trays from the oven and reduce the temperature to 125°C – 250°F. Stir the nuts to break them up and return to the oven for another 10 minutes, or until the nuts are golden brown. Carefully watch for the last 5 minutes so that the nuts don’t burn.
Remove from the oven and let them cool on the trays. Once cold, break up the nuts and store in an airtight container for 2 weeks.