Tamarind Spiced Nuts With Mint Recipe (2024)

Well, these have been a big hit at my family's Thanksgiving happy hour, and I will definitely put them into rotation. Melissa is right: sophisticated AND exciting! Nota bene: it's not hard to burn these, because they don't get crunchy until they cool.

1) Love tamarind & garam masala; addictively good flavor combo. 2) BUT way more fat from butter than expected. Nut mixture laying in little butter puddle as it cooled. Tricky to serve for guests' greasy fingers. 3) May try again - cutting butter to 3T and so on from there to see how that impacts outcome. 4) Fresh mint chiffonade great accent but makes nuts more difficult to serve / eat. Try mint drink instead like Julep, Mojito, Israeli Mint Lemonade, Mint iced tea...

Made this twice now, with minor alterations. Both times I substituted real maple syrup for the honey, because I didn't have honey on hand, and they're pretty interchangeable. Both times I accidentally increased the tomato paste from a teaspoon to a tablespoon, because apparently I can't read. The first time I substituted peanuts, because I'm cheap, the second time I did a mix of nuts. Wonderful both times. Delicious without the mint, but sublime with it.

Received raves at the party that I took these to. When making the second time, I mixed the coating with the nuts and added the coconut last, and avoided the large clumps of coconut that I got the first go-round. Also, the second time I weighed the garem marsala, and 10g turned out to be almost 2 tbsp. I subbed ketchup for the tomato paste and crushed red pepper for cayenne out of necessity with no adverse effects. These are really, really addictive.

have made this 3 times now. tastes fantastic. note that when you take the tray out of the oven, the mix will keep browning if you leave it sitting on the (still) hot tray ... it has ended up a little more "browned" than i wanted

I wanted to make these for a co*cktail party, but didn't have time to hunt down tamarind paste, so I substituted pomegranate molasses. They were a huge hit. Can't wait to try them again with tamarind!

If you can’t find tamarind concentrate, you might find tamarind pods where your store has the dried chiles, usually in plastic bags hanging on a rack. Crack and peel away the shell, then pour hot water off the boil over them in a Pyrex bowl and let soak until it becomes a slurry. Stir it bit to help it along. Pass it thru a wire sieve to remove the seeds and stringy sinew. Add more water if it’s too dry. Better than most concentrates which have an off-taste from and sodium benzoate.

comments to try:- When making the second time, I mixed the coating with the nuts and added the coconut last, and avoided the large clumps of coconut that I got the first go-round. Also, the second time I weighed the garem marsala, and 10g turned out to be almost 2 tbsp.

To avoid greasiness, I cooled the nuts on brown paper from a cut-up paper bag, just like I do with my Texas State Fair BBQ pecans. It soaks up most of the excess butter without sticking to the nuts.

I've been making these for years as a treat for new parents (they've earned the moniker of "nursing nuts"). They work even better if you swap out the butter for coconut oil. Leave out the mint and put them in a fancy tin for the perfect, unexpected holiday gift!

I'm not a cashew lover so I made this with pecans. Received raves from my dinner guests! The addition of coconut flakes is brilliant.

I’m supposed to bring these to a dinner party tonight but I don’t think they’re going to make it until then. They are just perfect. Tried incorporating walnuts- don’t recommend. Used about 2 TB butter. No problems with greasiness.

Made this several times -- it's always a hit. When I've had trouble finding tamarind, I've subbed Major Grey's Chutney, which contains tamarind concentrate, and it was also good. I've found that it's important to let the nuts cool almost completely after roasting and salting, otherwise they are pretty greasy.

Doubled the recipe and used 1 T. of butter.

Delicious. I used mixed nuts and subbed pomegranate molasses for the tamarind, Persian spices for the garam masala and sumac in lieu of mint. Next time I plan to use less butter and more pomegranate.

I made a small batch to see if I liked these, and yes, I di After making the next full batch, I realized I had accidentally switched the caps of the garam masala and the cayenne in my spice drawer. Amazingly, adding 1 Tbs of cayenne and 2 large pinches of garam masala didn't lead to an inedible snack; after "aging" them a few days in a glass jar, they were delicious. Next time, though, I will ratchet down the cayenne to 3 big pinches and make them several days ahead of serving. Yum!

Use pecans! Make ahead

Totally delicious and completely addictive. I used a 12 oz bag of cashews and found the nuts were not at all greasy. Will make these often!

If using salted nuts, just omit the salt then adjust to taste

Can these be stored or do they have to be eaten right away? Want to put them in holiday treat bags for friends

Made these for thanksgiving appetizer. Everyone loved. I don’t think 1 Tbs garam masala is enough. I ended up sprinkling more on after they came out of oven. Will try weighing next time as other commentor mentioned 10 grams is more than 1 Tbsp.

I’m supposed to bring these to a dinner party tonight but I don’t think they’re going to make it until then. They are just perfect. Tried incorporating walnuts- don’t recommend. Used about 2 TB butter. No problems with greasiness.

Hosting a vegan friend for dinner alfresco tonight, so I subbed coconut oil for the butter, reducing it to 2 1/2 tablespoons based on other comments about the butter. I am serving it as a final course. Just taste-tested with a mint leaf from my garden. Do NOT skip the mint. The mint makes the dish. Now I’m trying to work out how to pass the time before her arrival without eating too many of them, haha!

Incredible recipe!I know what I‘ll eat tonight...But double tamarind, otherwise garam masala is overwhelming (at least if using paste). I agree to use less butter. Coconut‘s there for crunch, you barely taste it. Mint is optional cause you really don‘t miss it if it‘s left out.

Delicious. I used mixed nuts and subbed pomegranate molasses for the tamarind, Persian spices for the garam masala and sumac in lieu of mint. Next time I plan to use less butter and more pomegranate.

This was pretty good. I had to do some substitutions though which I think made a big impact. Definitely don't make this with coconut flour (it's worth the extra trip to the grocery store) and V8 juice is really not the best substitute for tomato paste. If you're still listening at this point, then I'd also tell you to cut butter in half like the other comments. Might make good breading for chicken?...

Would be interested to try this coating the nuts in the sauce/ seasonings first, and then coating in a coconut flour to make less messy and easier to eat...

Extremely sensitive to chile in any form for medical reasons - would be better with a little cayenne Adjustments2 tablespoons butter3 teaspoons Swad Tamarind ConcentrateOmit cayennePenzey Spice Punjab Garam Masala (no chile)Do not pre-roast cashewsUse full 8 grams of salt; more after bakingCoconut ribbons are worked well, i.e. did not clump; add coconut after mixing coating with the nutsBaked 350° 10 minutes, stirred, baked 10 more minutes and allowed to cool on the pan

comments to try:- When making the second time, I mixed the coating with the nuts and added the coconut last, and avoided the large clumps of coconut that I got the first go-round. Also, the second time I weighed the garem marsala, and 10g turned out to be almost 2 tbsp.

I'm not a cashew lover so I made this with pecans. Received raves from my dinner guests! The addition of coconut flakes is brilliant.