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 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
- 1/2 cup whole almonds
- 1/2 cup peanuts
- 1/2 cup cashews
- 1/2 cup pumpkin seeds
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter, preferably grassfed
- In a small bowl, mix the brown sugar, all the spices, and salt. Set aside.
- In a medium skillet, heat the olive oil and butter over medium heat. When the butter begins to foam after about 20 seconds, add the nuts and toss to coat.
- Reduce the heat to low and add the spice mixture. Continue to cook 1 to 2 minutes stirring occasionally until the pumpkin seeds begin to pop. Cool to room temperature and 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