Preheat oven to 180°C/160°fan/Gas 4. Spread nuts out in a shallow roasting tin and roast for 10-12 minutes until golden all over, shaking occasionally.
2
Melt ghee in a small frying pan and when hot, add the salt and spices. Fry for 30-60 seconds until fragrant, taking care not to burn. Pour spicy ghee over nuts in tin and mix in well. Spread out on a cold tray to cool.
3
Store nuts in an airtight container for a few days. They can be put into bags or wrapped in paper to give as gifts. They will keep for up to a week.
Cook’s Tips
Skin-on almonds, pistachios and cashews work best for this recipe. Freshly ground spices (in a pestle and mortar) won’t stick as well to the nuts so use ready-ground spices. Ghee is less likely to burn than butter. If you don’t want to buy a tin of it, use vegetable oil and a bit of butter for flavour, but watch it does not burn.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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