‘Bombay mix’ spiced nuts

Name: ‘Bombay mix’ spiced nuts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 500 g mixed nuts (such as peanuts, cashews, almonds, pistachios and walnuts); 50 g desiccated coconut; 1 tsp black peppercorns; 8 dried curry leaves; 1 tbsp sea salt flakes; 2½ tbsp ghee or coconut oil; 1½ tbsp clear honey or maple syrup; ¾ tsp hot chilli powder; 1 tsp paprika; 2 tsp ground cumin; 2 tsp ground coriander; ½ tsp ground turmeric; 1 tsp garlic granules

Inspired by the flavours of classic Bombay mix, this is an addictive combination of spicy, sweet, savoury and salty flavours – and almost guaranteed not to make it past 31 December. Another recipe that you’ll probably want to double up on for your own festive-season drinks.

3 out of 5 stars(2) Rate this recipe

Gluten freeVegetarian

Makes1
CourseSnack
Prepare10 mins
Cook15 mins
Total time25 mins

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500g mixed nuts (such as peanuts, cashews, almonds, pistachios and walnuts)
50g desiccated coconut
1 tsp black peppercorns
8 dried curry leaves
1 tbsp sea salt flakes
2½ tbsp ghee or coconut oil
1½ tbsp clear honey or maple syrup
¾ tsp hot chilli powder
1 tsp paprika
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground turmeric
1 tsp garlic granules

Preheat the oven to 180ºC, gas mark 4. Spread the nuts out on a tray in a single layer; roast for 10 minutes until golden brown. Add the coconut to the tray and roast for a further 3-5 minutes, until toasted.
Meanwhile, use a pestle and mortar to grind the peppercorns, curry leaves and salt together until broken down to a coarse powder. Melt the ghee or oil and honey or maple syrup in a small pan, then add the curry leaf mixture and the remaining spices. Cook for 2 minutes. Once the nuts are roasted, tip them into a bowl and pour the spiced ghee over them, stirring with a metal spoon until all the nuts are well coated. Allow to cool before decanting into an airtight container. These will keep for up to 2 weeks.

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