Cocktail Crunch
Submitted by cindyums
A spiced, crunchy snack mix baked with flaked grains, peanuts, almonds, and sunflower seeds tossed in garam masala, turmeric, sesame oil, and soy sauce. Keeps for a month in an airtight jar.
YIELD
1 jarPREP
25 minCOOK
45 minREADY
1 hrsThink of this as granola’s savory, spice-loving cousin. Four kinds of flaked grains get tossed with peanuts, almonds, and sunflower seeds, then coated in a punchy emulsion of garam masala, turmeric, sesame oil, peanut oil, and soy sauce.
Baked until golden and stirred occasionally, it comes out of the oven fragrant with warm Indian spices and toasted nuts. Once it cools, it turns into an addictively crunchy snack that’s equal parts earthy and nutty.
Stash it in an airtight jar and it keeps for about a month, which makes it a brilliant make-ahead nibble for cocktail hour or afternoon snacking.
Kitchen Tips
- Crush the coriander and cumin lightly so they release flavor without turning to powder
- Rotate and stir the trays at least once during baking for even toasting
- Let it cool completely on the trays before jarring; it crisps up as it cools
Ingredients
Directions
Crush the coriander and cumin - lightly.
Mix them with the nuts and seeds on two baking trays.
Set the oven to 375℉ (190℃). and put the baking trays into the oven while it heats up.
Meanwhile measure the flaked grains and mix them together in a large bowl.
Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water.
When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains.
Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes.
Spread the mixture out on to the baking trays and bake for 40 minutes until golden.
Swap the positions of the trays in the oven at least once during this time and stir the mixture occasionally to encourage even cooking.
Let the mixture become cold and crunchy before storing in an airtight jar.
It keeps well for about a month. Makes enough to fill one jar.
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