Best Tandoori Nuts Recipes

You Must Be (Tandoori) Nuts! image

Provided by Sandi From CA

Time 1h10m

Yield 4 cups

Number Of Ingredients 10

1/2 cup low-fat plain yogurt
1/4 cup butter, melted
3 tablespoons curry powder
2 tablespoons cumin
2 teaspoons salt
1 1/2 teaspoons ground cardamom
3/4 teaspoon ground cayenne pepper or 3/4 teaspoon cayenne, to taste
1/2 teaspoon sugar
4 cups nuts, I like to use a wide variety (like pecans, walnuts, almonds and pistachios)
coarse salt (optional)

Steps:

Preheat the oven to 275°F.
Combine the yogurt, butter, and spices in a large bowl.
Add the nuts, toss in the mix until the nuts are well coated.
Spread them in a large, shallow baking pan.
Bake the nuts uncovered, stirring occasionally, for 1 hour or until the nuts are golden.
Cool completely and store in a tightly covered container.

Nutrition Facts : Calories 978.8, Fat 83.8, SaturatedFat 17.1, Cholesterol 31.7, Sodium 2186.5, Carbohydrate 45.9, Fiber 14.5, Sugar 13, Protein 26.4

Tandoori Nuts image

Provided by TARGETreg Recipes

Categories Nuts

Time 45m

Yield 5 1/2 Cups

Number Of Ingredients 7

1/2 cup sugar
1 tablespoon Archer Farms® Garam Masala
2 teaspoons paprika
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 large egg white
2 (10 1/2 ounce) bags Archers Farms® Raw Unsalted Mixed Nuts (5 1/2 cups) or 2 (10 1/2 ounce) bags Archer Farms® Raw Almonds

Steps:

Preheat the oven to 325ºF. Line a half sheet pan with parchment paper.
In a small bowl, combine the sugar, garam masala, paprika, salt, and cumin. In large bowl, whisk the egg white until foamy. Add the nuts and toss to coat, then add the spice mixture and toss to coat.
Spread the nuts in an even layer in the pan. Bake until golden brown and dry, about 35 minutes. Cool completely in the pan on a wire rack, stirring occasionally to separate the nuts.
Tip: The nuts will keep in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 77.3, Fat 0.2, Sodium 645.6, Carbohydrate 18.8, Fiber 0.3, Sugar 18.3, Protein 0.8