Indian Spice Nuts

1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/2 teaspoon black sesame seeds
1/2 teaspoon sea salt
1/4 tsp cayenne pepper

1 cup almonds
1 cup hazelnuts
2-3 tablespoons palm sugar
In a small skillet, toast coriander, fennel, mustard seeds, peppercorns, sesame and cumin seeds for a few minutes, or until they start to pop. Shake continuously throughout this process. Remove from heat and allow to cool for a minute or two. Place in mortar and pestle (or spice grinder) and process until coarsely ground. Place in a small container and stir in salt and cayenne pepper.

In large pan, combine nuts and sugar over medium high heat. Stir frequently until sugar starts to melt. Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts. Add spice mixture and continue to cook for an additional 30 seconds, until nuts are well glazed and pepper is well mixed in. Pour onto sheet of wax paper on a cooling rack and spread out. Allow to cool. Store in tightly-sealed container.

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