Curry Spiced Nuts

These slightly spicy toasted nuts are delicious.  They are great as a snack, as a nibble with a drink, as an appetizer or even as part of a lunch box (make sure your child’s school allows nuts first – mine do as my kids are mostly older, and they expect kids with allergies to be able to police them themselves).


They are very easy to make, taking only a few minutes.  If you don’t like curry flavourings, change the spices to ones you do like.

Because of the way the flavourings are added, these are easiest if made in a non-stick skillet – it makes for an easier cleanup.  They will still work in any skillet, although I think I would steer clear of cast-iron.

This recipe contains nightshade spices which are a stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Curry Spiced Nuts

Makes 2 cups


  • 2 cups mixed nuts (I used a mixture of walnuts, filberts, almonds, pecans and raw cashews)
  • 3 tbsp coconut aminos
  • 1/2 tsp cayenne pepper
  • 1/2 tsp curry powder
  • 1 tsp garam masala

Place the nuts in a heavy-based dry skillet over a medium high heat and toast until brown.  Toss and stir them often to ensure that they do not burn.

While this is happening, mix the spices with the soy in a small bowl.

Once the nuts are toasted, pour the soy/spice mixture into the hot pan and toss around until all the soy has evaporated.

Immediately tip the nuts out into a bowl and allow to cool.


3 thoughts on “Curry Spiced Nuts

  1. Pingback: Packed Lunch (10/04/13) | salixisme

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