Tamarind Spiced Nuts With Mint
- Total Time
- 30 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 3tablespoons honey
- 2tablespoons light brown sugar
- 1teaspoon tomato paste
- 1½teaspoons tamarind concentrate or paste
- 1pound roasted unsalted cashews
- 70grams unsweetened coconut flakes (about 1 cup)
- Large pinch cayenne, plus more to taste
- 10grams ground garam masala, preferably freshly toasted and ground (about 1 tablespoon)
- 8grams coarse kosher salt, plus more for sprinkling (about 1¼ teaspoons)
- Chopped fresh mint, for serving
Nutritional analysis per serving (14 servings)
276 calories; 22 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 5 grams protein; 115 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 300 degrees.
- Step 2
In a medium pot, melt butter, honey, brown sugar, tomato paste and tamarind. Add nuts, coconut, cayenne, garam masala and salt and toss until coated. Spread on baking sheet.
- Step 3
Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugars have begun to caramelize. Sprinkle nuts lightly with salt and let cool completely. Before serving, break up nuts and sprinkle with mint. (Nuts can be stored in an airtight container up to 2 weeks, but don’t add mint until serving.)
Private Notes
Comments
1) Love tamarind & garam masala; addictively good flavor combo. 2) BUT way more fat from butter than expected. Nut mixture laying in little butter puddle as it cooled. Tricky to serve for guests' greasy fingers. 3) May try again - cutting butter to 3T and so on from there to see how that impacts outcome. 4) Fresh mint chiffonade great accent but makes nuts more difficult to serve / eat. Try mint drink instead like Julep, Mojito, Israeli Mint Lemonade, Mint iced tea...
Well, these have been a big hit at my family's Thanksgiving happy hour, and I will definitely put them into rotation. Melissa is right: sophisticated AND exciting! Nota bene: it's not hard to burn these, because they don't get crunchy until they cool.
Made this twice now, with minor alterations. Both times I substituted real maple syrup for the honey, because I didn't have honey on hand, and they're pretty interchangeable. Both times I accidentally increased the tomato paste from a teaspoon to a tablespoon, because apparently I can't read. The first time I substituted peanuts, because I'm cheap, the second time I did a mix of nuts. Wonderful both times. Delicious without the mint, but sublime with it.
Wasn’t very good for me. Not sure if my oven was too hot. The tamarind sugar topping was a bit burnt.
I made a small batch to see if I liked these, and yes, I di After making the next full batch, I realized I had accidentally switched the caps of the garam masala and the cayenne in my spice drawer. Amazingly, adding 1 Tbs of cayenne and 2 large pinches of garam masala didn't lead to an inedible snack; after "aging" them a few days in a glass jar, they were delicious. Next time, though, I will ratchet down the cayenne to 3 big pinches and make them several days ahead of serving. Yum!
Use pecans! Make ahead
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