Bombay Spiced Nuts
A favourite Bombay Spiced Nuts recipe taken from Dairy Diary.
Mixed unsalted nuts 400g (14oz)
Ghee 2 tbsp
Sea salt flakes 1 tbsp
Ground cumin 2 tsp
Ground coriander 2 tsp
Chilli powder 1 tsp
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.
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.
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.