Newspaper Nuts: Indian Spiced Nuts with Coconut

Name: Newspaper Nuts: Indian Spiced Nuts with Coconut
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 4 larges black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional; 3 larges cinnamon sticks (if you have the kind you get at Indian stores, its about 3 tablespoons of cinnamon bark bits); 59 milliliters green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds); 1 Tbsp ground coriander; 1 Tbsp ground cumin; 2 teaspoons kosher salt; 237 milliliters chopped pecans; 237 milliliters unsalted roasted peanuts; 4 Tbsps shredded coconut (either fresh or the unsweetened desiccated kind); 2 Tbsps vegetable oil

The recipe Newspaper Nuts: Indian Spiced Nuts with Coconut is ready in about 45 minutes and is definitely a super gluten free, fodmap friendly, and vegan option for lovers of Indian food. For $1.18 per serving, you get a side dish that serves 8. One serving contains 277 calories, 8g of protein, and 25g of fat. A mixture of cardamom pods, ground cumin, cardamom pods, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Mix the peanuts, pecans, coconut, oil, coriander cumin, garam masala and salt together and pour onto the baking sheet. Toast for 40 minutes, rotating the baking sheet halfway through for even baking.

Ingredients you will need

Garam Masala

Coriander

Coconut

Peanuts

Pecans

Cumin

Toast

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Remove from the oven and allow it to cool. If you're taking them to the beach, make little parchment cones and pour some nuts into each one!

Ingredients you will need

Nuts

Equipment you will use

Oven

Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.

Ingredients you will need

Cinnamon Stick

Cardamom Seeds

Clove

Coffee

Equipment

Baking Paper

Baking Sheet

Oven

Ingredients

Servings:

4larges

black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional 3larges

cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)59milliliters

green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)1Tbsp

ground coriander 1Tbsp

ground cumin 2teaspoons

kosher salt 237milliliters

chopped pecans 237milliliters

unsalted roasted peanuts 4Tbsps

shredded coconut (either fresh or the unsweetened desiccated kind)2Tbsps

vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nikolaihof Hefeabzug Gruner Veltliner with a 4.3 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.