Yield: Yields 4 cups.
All nuts burn easily because of their high oil content. Be vigilant and test frequently for doneness. The beckoning aroma of well-roasted nuts will signal their rescue. Taste the nuts when they’re cool and adjust the seasonings with a final light dusting of spices.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Guests always devour these. They're kind of addictive! Absolutely delicous.
I used regular instead of Madras curry powder, and these nuts were delicious. Everyone loved them, and several people asked for the recipe.
Wonderful way to serve nuts for an appetizer. they could even be more spicy by adding more curry and cayenne.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?