In the cobblestone streets of New Delhi, India, the heavenly, potent aroma of spices roasted with nuts cling in the humid afternoon air.
Hungry shoppers stop to fuel up with a handful of cashews and a quick cup of chai. Here’s my version of an Indian street vendors delight!
Makes 1 1/2 cup of spiced nuts
- 1/2 cup whole almonds
- 1/2 cup peanuts
- 1/2 cup cashews
- 1/2 cup pumpkin seeds
- 1 tablespoon brown sugar
- 1/2 teaspoon sweet chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon salt, plus more to taste
- 1 tablespoon unsalted butter
- In a small bowl, mix the brown sugar, all the spices, and salt. Set aside.
- In a heavy, medium skillet, heat the olive oil and butter over medium high heat. When the margarine begins to foam, add the nuts and toss to coat. Reduce the heat to low and add the spice mixture. Continue to cook 4-5 minutes stirring occasionally until the pumpkin seeds begin to pop.
- Cool to room temperature and sprinkle in the spices to completely coat the nuts. Store in an airtight container in the fridge for up to a month.
Nutritional Stats Per Serving (2 tablespoons): 217 calories, 8 g protein, 7 g carbohydrates, 18 g fat (3 g saturated fat), 3 g cholesterol, 2 g fiber, 76 g sodium
Weight Watchers® Points Plus: 6