Curried Mixed Nuts

When I dip into a bowl of nuts at a party and they turn out to be slightly hot; slightly sweet and slightly curried, I’m in heaven.  This snack is the perfect way to kick off your any celebration from our East Indian Thanksgiving to a neighborhood get together. 

Here’s what you need:

	2 tablespoons olive oil or vegetable oil.  Use ‘ghee’ (clarified butter) if you are going totally native.
	1/2 teaspoon ground ginger
	1/2 teaspoon curry powder or garam marsala
	1/4 teaspoon cayenne pepper
	2 tablespoons sugar
	1 tablespoon honey
	2 cups that may include: walnut halves, cashew halves, pistachios, almonds, hazelnuts
	salt to taste

Here’s what you do:

1. Line baking sheet with foil. Lightly oil foil. Heat 2 tablespoons oil in large nonstick skillet over medium heat.

2. Add ginger, curry powder, cayenne pepper and whatever spices you are using; sauté until fragrant, about 5 seconds. Stir in sugar and honey. Add nuts. Stir until honey mixture is amber in color and nuts are well coated, about 6 minutes.

3. Transfer nut mixture to prepared baking sheet. Working quickly, separate nuts with spoon so they don’t stick together. Sprinkle with salt. Cool. (Can be made 3 days ahead. Store in airtight container at room temperature.)

Note:  We’ve added amchoor powder before (dried green mango powder), used confectioners sugar, nutmeg, ground cardamom, cinnamon & cloves.  Have even added raisins and currents to the mix.

Makes 1 1/2 cups.

Adapted from: Bon Appétit - November 1998 and about 5 years of experiments

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