Chaat Masala Mixed Nuts

By • February 11, 2010 • 13 Comments

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Author Notes: These nuts have a spicy, sweet, salty goodness that's highly addictive. They're wonderfully delicious eaten by the handful, but as a topping on thick, tangy yogurt or on rich, quality vanilla ice cream, they're even that much more irresistible.vvvanessa

Makes 4 cups

  • 4 cups mixed raw nuts (pecans, hazelnuts, walnuts, cashews, almonds, brazil nuts), seeds (pinenuts, pumpkin seeds), and/or peanuts
  • 3 tablespoons melted unsalted butter
  • 3 tablespoons dry chaat masala
  • 2 tablespoons granulated sugar, preferably turbinado
  • 1-2 teaspoons sea salt
  • 1/4 teaspoon ground cinnamon
  1. Preheat oven to 350ºF.
  2. Mix all the ingredients together thoroughly in a bowl.
  3. Spread the nuts out on a rimmed baking tray or jelly roll pan so they are in one layer.
  4. Bake 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.
  5. Remove nuts from the oven and let them cool before serving. They will last a couple of weeks in an airtight container.
Jump to Comments (13)

Tags: indian, nuts, snack, sweet and savory

Comments (13) Questions (1)

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Chef_emily

over 2 years ago epicureanodyssey

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.

Chef_emily

over 2 years ago epicureanodyssey

Thanks! I'll make them tonight!

Chef_emily

over 2 years ago epicureanodyssey

Whoops, are the best eaten the day they are made?

Chef_emily

over 2 years ago epicureanodyssey

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!

Dsc00426

over 2 years ago vvvanessa

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!

Dsc00426

over 2 years ago vvvanessa

And thanks for the question. I edited the recipe to mention storage time.

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

This is a GREAT roasted nut recipe!

Dsc00426

almost 4 years ago vvvanessa

thanks, lp!

Jocelyn_2006

over 4 years ago jocelyng

I made these in a foil-lined pan and the coating burned after about 16 minutes. Any idea why?

Dsc00426

over 4 years ago vvvanessa

maybe this is too obvious, but perhaps the temperature was too high? or the rack was too high or low in the oven?

Jocelyn_2006

over 4 years ago jocelyng

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.

New_years_kitchen_hlc_only

almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

Dsc00426

almost 5 years ago vvvanessa

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!