Kris Kirkham//Hearst Owned

Bombay Spiced Nuts

Name: Bombay Spiced Nuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 300
Ingredients: 50 g butter; 2 tbsp. ground coriander; 1 tbsp. ground turmeric; 2 tsp. ground cumin; 1/2 tsp. mild chilli powder; 1/2 tsp. English mustard powder; 300 g mixed unsalted nuts

These spicy nuts are super quick to whip up. We’ve used pecans, almonds, cashews and hazelnuts, but feel free to swap for your favourites.

By The Good Housekeeping Cookery TeamPublished: 20 December 2019

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These nuts are covered in delicious Indian spices, as well as mustard powder. They are the perfect thing to make for hungry guests whilst they wait for the main meal, or as a canapé for a party.

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Yields:

300

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Cal/Serv:

186

Ingredients

50 g
butter
2 Tbsp.
ground coriander
1 Tbsp.
ground turmeric
2 tsp.
ground cumin
1/2 tsp.
mild chilli powder
1/2 tsp.
English mustard powder
300 g
mixed unsalted nuts

Directions

1. Step 1Preheat oven to 180°C (160°C) mark 4 and line a baking tray with baking parchment. Heat butter, spices and 2tsp fine salt in a medium pan over medium heat, stirring occasionally, until butter has melted. Remove from heat and stir in nuts.
2. Step 2Scrape on to the prepared tray and spread to an even layer. Cook in oven for 15min, turning nuts halfway through, until golden. Leave to cool before serving.

Get ahead

Make up to 2 weeks ahead; cool and store in an airtight container at room temperature.