I love munching on nuts and there’s something about the sweet and spicy ones that I find hard to resist. My Sweet and Spicy Curried Nuts make for an ideal dinner party gift. I have to warn you though that these are addictive. Highly Addictive.
I’ve used a combination of Cashews, Walnuts and Hazelnuts, but you could use any nut of your choice. I’ve also gone one step ahead and used Extra Virgin Coconut Oil that gives it so much for more depth of flavor and pairs beautifully with the curry powder.
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Dinner Gift – Sweet and Spicy Curried Nuts
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
Description
These sweet and spicy curried nuts are a delightful combination of flavors, perfect as a crunchy snack or a thoughtful dinner party gift.
Ingredients
- 2 cups (480 ml) mixed nuts (Cashews, Walnut halves, and Hazelnuts)
- 1 1/2 tsp ground cumin
- 1/2 tsp ginger powder
- 1/2 tsp curry powder
- 1/2 tsp cayenne pepper
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp Extra Virgin Coconut Oil
Instructions
- Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a pan, heat the Extra Virgin Coconut Oil over low heat. Add the ground cumin, ginger powder, curry powder, cayenne pepper, sugar, and salt. Stir for about 5-6 seconds until the spices are aromatic.
- Add the mixed nuts to the pan and stir well to coat them evenly with the spice mixture.
- Spread the coated nuts in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes, stirring halfway through, until the nuts are golden and fragrant.
- Remove from oven and let cool completely before serving or packaging as a gift.
Notes
- You can substitute the nuts with your preferred choice.
- Store in an airtight container to maintain freshness.
- These nuts make a great holiday gift when packaged in decorative jars.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 3 grams
- Sodium: 200 mg
- Fat: 18 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
Why does this recipe use extra virgin coconut oil instead of vegetable or olive oil?
The article specifically calls out Extra Virgin Coconut Oil as adding much more depth of flavour and pairing beautifully with the curry powder. It is one of the recipe’s distinguishing choices — the author went one step ahead of the standard approach by using it. 
Can I use different nuts?
Yes — the article uses a combination of cashews, walnut halves, and hazelnuts, but notes you could use any nut of your choice. The notes confirm this substitution. The 2-cup total quantity stays the same regardless of the nut mix.
How should I package these as a dinner party gift?
The notes suggest packaging the nuts in decorative jars, which the article frames as an ideal dinner party gift. Let the nuts cool completely after baking at 300°F (150°C) for 20 minutes before sealing them in an airtight container or jar to maintain their crunch.
