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‘Bombay mix’ spiced nuts
Inspired by the flavours of classic Bombay mix, this is an addictive combination of spicy, sweet, savoury and salty flavours – and almost guaranteed not to make it past 31 December. Another recipe that you’ll probably want to double up on for your own festive-season drinks.
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Ingredients
500g mixed nuts (such as peanuts, cashews, almonds, pistachios and walnuts)
50g desiccated coconut
1 tsp black peppercorns
8 dried curry leaves
1 tbsp sea salt flakes
2½ tbsp ghee or coconut oil
1½ tbsp clear honey or maple syrup
¾ tsp hot chilli powder
1 tsp paprika
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground turmeric
1 tsp garlic granules
Method
Preheat the oven to 180ºC, gas mark 4. Spread the nuts out on a tray in a single layer; roast for 10 minutes until golden brown. Add the coconut to the tray and roast for a further 3-5 minutes, until toasted.
Meanwhile, use a pestle and mortar to grind the peppercorns, curry leaves and salt together until broken down to a coarse powder. Melt the ghee or oil and honey or maple syrup in a small pan, then add the curry leaf mixture and the remaining spices. Cook for 2 minutes. Once the nuts are roasted, tip them into a bowl and pour the spiced ghee over them, stirring with a metal spoon until all the nuts are well coated. Allow to cool before decanting into an airtight container. These will keep for up to 2 weeks.
Nutritional
Typical values per item when made using specific products in recipe
Energy
603kJ/ 146kcals
Fat
12g
Saturated Fat
3.3g
Carbohydrates
3.3g
Sugars
2.1g
Fibre
1.8g
Protein
5.4g
Salt
0.8g
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