Newspaper Nuts: Indian Spiced Nuts with Coconut

Name: Newspaper Nuts: Indian Spiced Nuts with Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted roasted peanuts; 1 cup chopped pecans; 4 tablespoons shredded coconut (either fresh or the unsweetened desiccated kind); 2 tablespoons vegetable oil; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 2 teaspoons garam masala, store-bought or homemade, recipe follows; 2 teaspoons kosher salt; 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds); 3 tablespoons whole cloves; 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional; 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)

Servings: persons

1 cup unsalted roasted peanuts
1 cup chopped pecans
4 tablespoons shredded coconut (either fresh or the unsweetened desiccated kind)
2 tablespoons vegetable oil
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons garam masala, store-bought or homemade, recipe follows
2 teaspoons kosher salt
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
3 tablespoons whole cloves
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)

1
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
2
Mix the peanuts, pecans, coconut, oil, coriander cumin, garam masala and salt together and pour onto the baking sheet.
3
Toast for 40 minutes, rotating the baking sheet halfway through for even baking.
4
Remove from the oven and allow it to cool.
5
If you're taking them to the beach, make little parchment cones and pour some nuts into each one!
6
Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine.
7
Store in an airtight container away from direct sunlight.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup unsalted roasted peanuts, 1 cup chopped pecans, 4 tablespoons shredded coconut (either fresh or the unsweetened desiccated kind), 2 tablespoons vegetable oil, and more.

Yes, Newspaper Nuts: Indian Spiced Nuts with Coconut falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!