These nuts have a spicy, sweet, salty goodness that's highly addictive. They're wonderfully delicious eaten by the handful, but as a topping on thick, tangy yogurt or on rich, quality vanilla ice cream, they're even that much more irresistible.


4 cups mixed raw nuts (pecans, hazelnuts, walnuts, cashews, almonds, brazil nuts), seeds (pinenuts, pumpkin seeds), and/or peanuts
3 tablespoons melted unsalted butter
3 tablespoons dry chaat masala
2 tablespoons granulated sugar, preferably turbinado
1-2 teaspoons sea salt
1/4 teaspoon ground cinnamon


Step 1
Preheat oven to 350ºF.

Step 2
Mix all the ingredients together thoroughly in a bowl.

Step 3
Spread the nuts out on a rimmed baking tray or jelly roll pan so they are in one layer.

Step 4
Bake the nuts, shaking the pan gently and stirring frequently, for about 20 minutes, until they are toasted and fragrant. Take care not to let them overcook-- they can go from toasted to burnt very quickly.

Step 5
Remove nuts from the oven and let them cool before serving. They will last a couple of weeks in an airtight container.