Garam Masala Spiced Nuts recipe

By Martin Zibauer »Martin Zibauer

November 26th, 2011

No comments

This easy spiced nut recipe is inspired by one from Vij’s restaurant in Vancouver, with an idea (using egg white as a binding agent) I picked up from Oprah and Martha.

As in Vij’s recipe, this uses garam masala with mango powder, which is dried and ground green mangoes. It’s available in South Asian grocers, and gives a tart, fruity (reminds me of coconut, somehow) flavour to the nuts.

The beauty of the Oprah/Martha technique is that you can use many spice mixes in place of the garam masala and mango powder. So if you have a tablespoon or so of curry powder, or barbecue or steak spice in the cupboard, here’s a great way to use it up before it goes stale. Reduce the salt if you use a spice mix or nuts that already have salt.

Garam Masala Spiced Nuts

By Martin Zibauer

You can use any nuts you have on hand (reduce the salt if the nuts are salted); I use my Black Cardamom Garam Masala here, but a commercial blend is fine as well. If you don’t have mango powder, leave it out—there’s lots of room for experimentation here.

Hands-On Time: 5 minutes | Start to Finish: 15 minutes

1 egg white
1 tbsp garam masala (15 ml)
2 tsp mango powder (10 ml)
2 tsp salt (10 ml)
1 tsp sugar (5 ml)
1 lb nuts (such as almonds, pecans, peanuts, or a blend) (500 g)
sesame seeds

1. Preheat oven to 375°F (190°C). In a large bowl, beat the egg white. Add garam masala, mango powder, salt, and sugar, and stir to combine. Add nuts and stir to coat nuts evenly with egg mixture.
2. Spread nuts in a parchment-lined cookie sheet. Sprinkle generously with sesame seeds. Bake for 5 minutes, stir, and bake for 5-7 minutes more, until nuts are dry and slightly browned. Serve warm from the oven, or at room temperature.

Yield: Makes 1 lb spiced nuts (500 g).

No comments

You need to be logged in or a registered user to leave a comment

Log in  |  Register

Tonight on Cottage Life

  • No listings available
View Full Schedule


Martin Zibauer