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.