As the title suggests, I did not develop this week’s recipe. My mom has been making these curried nuts for a few years now and they are absolutely delicious. They were always a favourite snack when I went home to visit or when I was fortunate enough to have a batch hand delivered by my mom. Since the pandemic, given we are separated by a border, I have not been able to see her or eat these quite as often as I would like.
However, when I asked my mom for the recipe I realized just how easy they are, and now I would like to share them with you. As you will see, I don’t list a precise measurement for the amount of cayenne, this is because curry powders come in a wide range of different spiciness levels. If your curry powder is already fairly spicy, maybe opt for a bit less cayenne pepper.These nuts keep well after being made and are a great snack to have handy throughout the work week. Happy snacking!
Active time: 5 minutes
Cook time: 30 minutes
- 1 tbsp neutral oil
- 3 tbsp maple syrup
- 1 ½ tsp salt
- ¼ – ½ tsp cayenne powder
- 1 tbsp curry powder
- ¼ tsp dried ginger
- ¼ tsp cinnamon
- 5 oz raw almonds
- 5 oz raw cashews
- 5 oz raw pecans
- ¼ cup unsweetened coconut flakes
- Preheat the oven to 300 F. In a medium bowl combine the oil, maple syrup, salt, cayenne, curry powder, ginger and cinnamon. Whisk until well combined.
- Add in the almonds, cashews, pecans and coconut flakes. Incorporate until the nuts are evenly coated.
- Prepare a baking sheet with parchment paper. Spread the nuts out evenly and roast for 25-30 minutes, checking regularly once you have hit the 25 minute mark. We want the nuts to be toasted, but not burnt. Let cool for 10 minutes on the baking sheet before eating. Enjoy!