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
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.
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.