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Bombay Spiced Nuts

Bombay Spiced Nuts

A favourite Bombay Spiced Nuts recipe taken from Dairy Diary.






Bombay Spiced Nuts

Ingredients

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

Instructions

1

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.

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