Make Ahead

Chaat Masala Mixed Nuts

February 11, 2010
5 Ratings
  • Prep time 5 minutes
  • Cook time 20 minutes
  • Makes 4 cups
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Sandi Schmitt
    Sandi Schmitt
  • epicureanodyssey
  • lapadia
  • Jocelyn Grayson
    Jocelyn Grayson
  • AntoniaJames

15 Reviews

barbyoung April 7, 2022
I've made these a few times, using a home made chaat masala recipe from Chetna Makan's book, Chai, Chaat & Chutney. These nuts have become my go-to when entertaining. It doesn't take long for a big bowl to disappear while guests are enjoying cocktails and helping to prep other apps and dinner!
Sandi S. December 4, 2016
i agree about the salt. mine were too salty as well. i also sprinkled a little Garam Masala on top after baking.
epicureanodyssey April 21, 2012
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.
epicureanodyssey April 21, 2012
Thanks! I'll make them tonight!
epicureanodyssey April 21, 2012
Whoops, are the best eaten the day they are made?
epicureanodyssey April 21, 2012
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!
vvvanessa April 21, 2012
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!
vvvanessa April 21, 2012
And thanks for the question. I edited the recipe to mention storage time.
lapadia November 30, 2010
This is a GREAT roasted nut recipe!
vvvanessa November 30, 2010
thanks, lp!
Jocelyn G. March 24, 2010
I made these in a foil-lined pan and the coating burned after about 16 minutes. Any idea why?
vvvanessa March 25, 2010
maybe this is too obvious, but perhaps the temperature was too high? or the rack was too high or low in the oven?
Jocelyn G. March 26, 2010
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.
AntoniaJames February 11, 2010
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)
vvvanessa February 17, 2010
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!