A bowl of Chaat Masala Nuts with a spoon and two glasses of beer on the side.

Photo by Joseph De Leo, Food Styling by Lillian Chou

These spiced nuts are tangy, spicy, and the perfect thing to nibble on with drinks during the holidays. The key ingredient is chaat masala spice mix—don’t confuse or replace it with garam masala or another spice mix. Chaat masala includes kala namak (black salt), which gives it a funky umami kick, and amchoor (dried green mango powder), which adds a mouthwatering sourness. Unlike some other masalas, chaat masala doesn’t need to be cooked in oil. It’s a finishing spice that works straight out of the container. (Garam masala, on the other hand, is more robust, with lots of warming spices, such black cardamom, cinnamon, cloves, and nutmeg, and needs to be cooked in oil before being added to hearty meat or vegetable dishes.) With extra crunch from cornflakes and a determined kick from cayenne, these will keep you coming back for more.

Recipe information

Total Time
15 minutes
Yield
Makes about 5 cups

Ingredients

2 Tbsp. chaat masala

1 Tbsp. cayenne pepper

2 tsp. sugar

2 cups cornflakes

1 cup raw almonds

1 cup raw cashews

1 cup raw pecans

3 Tbsp. vegetable oil

Preparation

Step 1
Whisk chaat masala, cayenne, and sugar in a small bowl to blend. Combine cornflakes, almonds, cashews, and pecans in a medium bowl.
Step 2
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.
Step 3
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.