Chaat Masala Mixed Nuts With Cornflakes

almond cashew pecan soy free dairy free peanut free wheat/gluten-free chile pepper indian snack hors d'oeuvre appetizer spring summer fall winter diwali christmas new year's eve

Rachel Gurjar

Makes about 5 cups

Source

Ingredients

2 Tbsp. chaat masala

1 Tbsp. cayenne pepper

2 tsp. sugar

2 cups cornflakes

1 cup almonds

1 cup cashews

1 cup pecans

3 Tbsp. vegetable oil

Method

Whisk chaat masala, cayenne, and sugar in a small bowl to blend. Combine cornflakes, almonds, cashews, and pecans in a medium bowl.

Heat oil in a large saucepan over medium. Add cornflake mixture and toss to coat. Cook, tossing often, until fragrant and beginning to turn golden brown, about 5 minutes.

Transfer cornflake mixture to a rimmed baking sheet and sprinkle half of chaat masala mixture over; toss to coat. Sprinkle remaining chaat masala mixture over and toss to coat again. Let cool, then transfer to a large bowl. Do ahead: Nut mix can be made 1 week ahead. Store airtight at room temperature.