Indian-Spiced Nuts With Coconut

• 3 large cinnamon sticks,
• broken into pieces
• 3 tablespoons whole cloves
• 2 tablespoons green cardamom seeds (from 1/4 cup green pods)
• 1 tablespoon black cardamom seeds (from 4 black pods)
• 1 cup unsalted roasted peanuts
• 1 cup roughly chopped pecans
• 1/4 cup unsweetened coconut flakes
• 2 tablespoons vegetable oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Kosher salt

1. Make the garam masala: Put the cinnamon sticks, cloves, and green and black cardamom seeds in a spice grinder and pulse until finely ground.
2. Store in an airtight container, away from direct sunlight, up to 6 months.
3. Make the nuts: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
4. Mix the peanuts, pecans, coconut, vegetable oil, cumin, coriander, 2 teaspoons of the garam masala and 1 teaspoon salt in a bowl and pour onto the prepared baking sheet.
5. Bake 40 minutes, rotating halfway through for even baking.
6. Remove from the oven and allow to cool.
7. (If you want, serve the nuts in little parchment-paper cones!)
8. Photograph by Kang Kim

cinnamon sticks, whole cloves, green cardamom seeds, black cardamom seeds, peanuts, pecans, unsweetened coconut flakes, vegetable oil, ground cumin, ground coriander, kosher salt

Taken from www.foodnetwork.com/recipes/aarti-sequeira/indian-spiced-nuts-with-coconut-recipe.html (may not work)