December 29, 2007

Indian Spiced Peanuts with Toasted Coconut

2 cups unsalted roasted peanuts
2 tablespoons unsweetened coconut
1 tablespoon olive oil
1 1/2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground ginger
1 teaspoon cardadom
1/4 teaspoon cinnamon
1/4 teaspoon lime zest
pinch tumeric

Line two baking sheets with parchment paper. Preheat the oven to 250. Toss all ingredients together. Make sure the nuts are evenly coated. Arrange in a single layer on one of the baking sheet and bake 40-45 minutes, or until the peanuts look mostly dry, stirring every 10 minutes. Remove from the oven, and allow to cool on the remaining lined baking sheet.

My thoughts:
Can you tell I made a lot of nuts this year? These are one of my favorites; the flavor is somewhat unexpected and the coconut toasts along side the nuts so it is super easy. Since they can be made days ahead, these nuts would make a flavorful but not spicy-hot snack to serve at a cocktail party instead of mixed nuts. I also think they would make an inexpensive but impressive hostess gift.


  1. I finally found unsweetened coconut today - I'll definitely have to make these!

  2. wow! that is too tempting am so making this soooooon


Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.