by vvvanessa
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vvvanessa's Notes:
Expand4 cups mixed raw nuts (pecans, hazelnuts, walnuts, cashews, almonds, brazil nuts), seeds (pinenuts, pumpkin seeds), and/or peanuts Ask a question about this ingredient
3 tablespoons melted unsalted butter Ask a question about this ingredient
3 tablespoons dry chaat masala Ask a question about this ingredient
2 tablespoons granulated sugar, preferably turbinado Ask a question about this ingredient
2 teaspoons sea salt Ask a question about this ingredient
1/4 teaspoon ground cinnamon Ask a question about this ingredient
Preheat oven to 350ºF.
Ask a question about this stepMix all the ingredients together thoroughly in a bowl.
Ask a question about this stepSpread the nuts out on a rimmed baking tray or jelly roll pan so they are in one layer.
Ask a question about this stepBake the nuts, shaking the pan gently and stirring frequently, for about 20 minutes, until they are toasted and fragrant. Take care not to let them overcook-- they can go from toasted to burnt very quickly.
Ask a question about this stepRemove nuts from the oven and let them cool before serving. They will last a couple of weeks in an airtight container.
Ask a question about this stepThanks! I'll make them tonight!
Whoops, are the best eaten the day they are made?
Making these for my Sunday Supper Indian feast. Are they best made the day they are made, or is it okay to make them a day ahead? Thanks!
They'll hold up fine in an airtight container for at least a couple of weeks. Just be sure they're completely cooled before you store them. I hope you like them!
And thanks for the question. I edited the recipe to mention storage time.
I made these in a foil-lined pan and the coating burned after about 16 minutes. Any idea why?
maybe this is too obvious, but perhaps the temperature was too high? or the rack was too high or low in the oven?
I doubt it. My oven usually runs low. Next time, I won't use the foil - maybe that reflected too much heat. I may also turn it down 25 degrees. DH loved them, btw.
These look so inviting. I can see why you would warn us of their addictive quality! I plan to try these as a topping on a bit of lightly sweetened thck yogurt, using maple syrup instead of sugar when preparing the nuts. Where do you get the chaat masala for this? (The kind at the Indian groceries near me are very hot, which I don't care for much.) Or perhaps other Food52 members grind their own, in which case, I'd love to see their recipes! Thanks so much. ;o)
i bought some at a local market (which is now out of business), and it's not too spicy. i'm not ambitious enough to put together my own chaat masala! maybe someday, though!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Okay, these nuts are fabuloso! BUT, be certain to check the saltiness of the chaat masala before adding the 2 teaspoons of salt to the nut mix. Unfortunately, I did not and had to remake the nuts...but well worth the effort!
P.S. I would suggest making your own chaat masala instead of using a commercial blend.