This is reminiscent of the masala peanuts of my childhood. I found them far too spicy for me so this is a tamer version and using cashews that I love even more.
You can play around with the ingredients to get the taste that’s just right for you.
Serves: 2-3 as a bar snack
200 gms cashewnuts
2 tablespoons butter or ghee (I used salted butter)
1/2 teaspoon black pepper
1/2 teaspoon red chilli powder or paprika
1/2 teaspoon amchur (dried mango powder)
1/2 teaspoon cumin-coriander powder
1 tablespoon besan (chickpea flour)
1. Melt the butter.
2. Add in all the ingredients except the cashewnuts. Taste to check the balance of the ingredients. Add or adjust the flavours as per your taste.
3. Pour the cashewnuts into a roasting pan. Pour over the spice paste and mix well so that the nuts are well covered.
4. Pop into a preheated oven (Gas 3, 180 C) and toast for about 5-7 minutes until the nuts turn golden.
5. Let cool. Store them in an airtight jar.
Notes: The nuts turn crunchy once cooled.