Bombay Nut & Raisin Mix

This is the kind of bowl that disappears the second the cocktail hour starts. A skillet of butter, garlic, and curry powder pulls double duty as seasoning and toasting medium for almonds, pine nuts, cashews, and broken pretzel sticks. The Worcestershire and chili flakes punch in late, hitting the warm nuts so the spices wake up against the heat. Raisins go in last, off the burner, so they soften without scorching.

The Bombay name signals the recipe’s Anglo-Indian roots: a colonial-era take on bar nuts where curry powder replaces salt and Worcestershire stands in for soy. Toast the nuts gently, not aggressively. Three or four minutes over medium heat is enough to bloom the curry and crisp the pretzels without taking the cashews into bitter territory. Cool the mix in a wide dish so the spices set onto the nuts instead of pooling at the bottom.

Pro Tips

• Use unsalted nuts. The Worcestershire and pretzels carry plenty of salt on their own.
• Stir constantly during the skillet stage. Curry powder scorches fast in hot butter.
• Let the mix cool fully before serving so the coating crisps and clings to each piece.
• Store airtight for up to a week. Re-crisp briefly in a low oven if it softens.

Variations

• Swap pecans or hazelnuts in for the pine nuts to bring the cost down without losing crunch.
• Add a tablespoon of brown sugar to the butter for a sweeter, candied finish.
• Use garam masala in place of curry powder for a deeper, less mustard-yellow profile.