Tandoori Nuts

  • 1/2 cup low fat plain yogurt
  • 1/4 cup butter, melted
  • 3 T. curry powder
  • 2 T. cumin
  • 2 tsp. salt
  • 1 1/2 tsp. ground cardamom
  • 3/4 tsp. ground hot red pepper or cayenne
  • 1/2 tsp. sugar
  • 4 c. nuts - I like to use a wide variety (like pecans, walnuts, almonds and pistachios)

Preheat the oven to 275° F.

Combine the yogurt, butter, and spices in a large bowl. Add the nuts, toss in the mix until the nuts are well coated. Spread them in a large, shallow baking pan. Bake the nuts uncovered, stirring occasionally, for 1 hour or until the nuts are golden. Cool completely.

Store in a tightly covered container. If desired, toss with additional coarse salt and mini pretzels.

  • Yields: about 4 cups
  • Preparation Time: 1 hour and 10 minutes
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