Spiced and flavoured roasted nuts are perfect for movie night, with drinks… or just because!
Roasted nuts are one of the many favourites I have for movie night. In the UK I’d become ever-so-slightly addicted to Mr Filberts Peruvian Pink Peppercorn Cashews & Peanuts… at the time they were sold in Waitrose and made a weekly appearance in my shopping cart.
Whilst nuts are popular in Germany, you’re only likely to find them in the ‘roasted and salted’ variety. Of course, you can always pick up a pack of the crispy coated NicNac’s – which are rather good – but it’s not always what’s wanted.
So of course, off I went to the kitchen. The Sichuan Cashews were so easy, I figured it’d be simple to make a curry version. Naturally, I was entirely wrong on that score. Maybe I should have done some Googling before hand, but it took me a couple of batches to figure out I was burning the curry powder. Though I generally enjoy cooking, I’m not the best at it…
I’ve tried a version with desiccated coconut – which sounded great in theory but was such a pain to eat. I’m sure I’ll return to the idea, though it’ll need some sort of egg white coating to make the bits stick, I think. There’s been a batch with added salt – a choice quickly regretted. And then with added chilli – which was fine, but not really what I wanted. So in the end, there’s these – sweet, curry aromatic roasted nuts. I’ve used Mild Curry Powder but there’s nothing stopping you adding a few chilli flakes if you like things spicy.
The photos here show the nuts made with just sugar, which I rather like. Should you not be averse to using honey, I’d highly recommend giving the alternative sweetener a try in the recipe below. Though the nuts won’t necessarily look like they do here, they’ll taste great! Just make sure to let the nuts cool down completely before transferring to a serving bowl or Tupperware container. It’ll give the honey time to set up, leaving your fingers less sticky.
Curry Roasted Peanuts and Cashews
A quick, easy roasted nut recipe, perfect for movie night, with beers or… just because!
Preparing The Nuts…
- 75 g Peanuts, blanched, without skins, unroasted, unsalted
- 75 g Cashews, unroasted, unsalted
- 2 tsp Sunflower Oil
- 1/2 tsp Coarse Ground Black Pepper
- 1 tsp Caster Sugar
Mid Way Through…
- 1/2 tbsp Mild Curry Powder
- 1 tsp Honey or Caster Sugar
- 1/4 tsp Mild Curry Powder
- 1/2 tsp Caster Sugar
- Preheat the oven to 140 C Fan Assisted (275 F) or 160 C Standard (325 F). Line a large tray with baking paper.
- In a large bowl, mix together the peanuts, cashews, sunflower oil, coarse ground black pepper and 1 teaspoon of caster sugar. Give the nuts a thorough mix, making sure everything is well coated.
- Pour the nuts onto the baking paper and spread out evenly. Put the mixing bowl to one side. Place the nuts into the oven for 10 minutes, turning once or twice during cooking.
- After ten minutes, remove the nuts from the oven. Carefully tip the hot nuts back into the mixing bowl. Sprinkle over the curry powder and give it a quick stir. Add the teaspoon of honey (or additional caster sugar) and give everything a thorough mix. The heat from the nuts will help the honey to melt and spread.
- Reduce the oven temperature to 120 C Fan Assisted (250 F) or 140 C Standard (275 F).
- Pour the nuts back onto the baking paper, spreading them out into one even layer again. Pop them back into the oven for 5 minutes.
- Remove the nuts from the oven and leave them on the tray. Immediately sprinkle over, from a good height, the additional curry powder and sugar. Leave to cool completely. Enjoy!
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