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‘bombay mix’ spiced nuts

‘bombay mix’ spiced nuts

By Liam Nasr
10’ Prep time
15’ Cook time
25’ Total time
146 Calories
1 Serving

Summary

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. makes about 500g. nutrition per 25g serving.
Liam Nasr 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.

Ingredient

  • Ground cumin
    Ground cumin
    2 tsp
  • Black peppercorns
    Black peppercorns
    1 tsp
  • Sea salt flakes
    Sea salt flakes
    1 tbsp
  • Paprika
    Paprika
    1 tsp
  • Ground coriander
    Ground coriander
    2 tsp
  • Garlic granules
    Garlic granules
    1 tsp
  • Ground turmeric
    Ground turmeric
    0.5 tsp
  • Ghee
    Ghee
    2.5 tbsp
  • Clear honey
    Clear honey
    1.5 tbsp
  • Mixed nuts
    Mixed nuts
    500 grams
  • Desiccated coconut
    Desiccated coconut
    50 grams
  • Hot chilli powder
    Hot chilli powder
    0.75 tsp
  • Dried curry leaves
    Dried curry leaves
    8

Nutrition Facts

View nutrition facts
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