2 tsp Curry Sunflower Oil
2 tsp grade B maple syrup
1 tsp Indian Goes On Everything
⅛ tsp cayenne pepper
½ cup Belmont Garlic and Herb Peanuts
½ cup raw almonds
⅓ cup raw cashews
⅓ cup raw pistachios
Salt to taste
- Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together the Curry Sunflower oil, maple syrup, curry powder, and cayenne. Add all the nuts, except the peanuts and toss with a spatula until evenly coated. Spread the nuts evenly on the baking sheet.
- Bake for 5 to 6 minutes, stir them about halfway through, and add the Belmont Garlic and Herb Peanuts. Nuts are done when they are aromatic and slightly golden. Let them cool to room temperature, then use a metal spatula to loosen them from the parchment. Try for saltiness. The peanuts already have their own salt, but not the rest. Transfer to a serving dish or an airtight container. Store in the freezer for up to a month.