Indian-Spiced Nuts With Coconut
- To make the garam masala, put the cinnamon sticks, cloves, green and black cardamom seeds in a spice grinder and pulse until finely ground. Store in an airtight container, away from direct sunlight, up to 6 months.
- Make the nuts: Preheat the oven to 250 degrees. Line a baking sheet with parchment paper. Mix the peanuts, pecans, coconut flakes, vegetable oil, cumin, coriander, 2 teaspoons of garam masala and salt in a bowl and pour onto the prepared baking sheet. Bake 40 minutes , rotating halfway through for even baking. Remove from the oven and allow to cool.