BY Raising Nature's Child
Bombay Spiced Nuts
These oven-roasted spiced nuts are warm, crunchy, and perfectly seasoned—an easy snack or appetizer for any occasion.
4.8
INGREDIENTS
- 3 cups assorted nuts (see Tips & Variations)
- 2 tbsp coriander
- 2 tsp cumin
- 2 tsp salt
- ½ tsp chili powder
- ½ tsp mustard powder
- ¼ cup melted coconut oil or butter
INSTRUCTIONS
- Preheat oven to 350°F.
- In a bowl, mix the nuts, salt, and spices, ensuring they are well coated.
- Drizzle melted coconut oil or butter over the spiced nuts.
- Spread them out on a baking sheet and roast for 15 minutes, stirring once halfway through.
TIPS & VARIATIONS
- Use a mix of your favourite nuts, such as almonds, cashews, walnuts, pecans, or hazelnuts.
- Soaking the nuts for the appropriate duration based on their type, along with sprouting or fermenting, are effective ways to reduce phytic acid found in plant-based foods. For soaking times, refer to the Soaking Times for Nuts chart.
- After soaking and draining the nuts, coat them with seasonings. Then, dry them in a dehydrator or in a 150°F oven overnight for 12–24 hours.
The spices added so much flavour and really took toasted nuts to the next level. We’ll definitely be making these again for road trips and snack jars.
