It hit upon me hard how fast the time is fleeting by and how much close we are to the year end when the folks at Sheraton reached out to me to be a part of their Cake Mixing ceremony. December already? Almost. I think hard. My thoughts racing by. My heart pounding faster. Where and how did I let the time go? The Indian festivities crept in and they slid by sooner than I had realized. We cooked a lot. Partied, merried and ate well too. The usual course of chalkis, laddus, karjikai, shankarpali, nippattus, masala shenga and whatnot was followed this season too. We made them all at home and saw joy in sharing them with our family and friends. But none of them made it here. And I barely realized it go by.
So I bring about these simple, deliciously spiced and roasted walnuts for the Thanksgiving today. The spices that go in it to tangle the taste buds with measures of salt, spice and sweetness. They are baked and can be stored for a while. They make excellent for gifting your friends and relatives. And I hope they make up for the loss of all those recipes I have been meaning to post here for a while!
Spiced Roasted Walnuts
1 tablespoon honey
2 teaspoons olive oil
2 cups walnut halves
2 tablespoons sugar
1 teaspoon coarse salt
1 teaspoon ground cumin
1/2 tablespoon ground coriander
1/8 teaspoon red chilli powder
In a large bowl, whisk honey and oil. Add in the sugar, salt, cumin, coriander, and red chilli powder. Toss in walnuts; mix well to coat. Transfer to a baking tray and bake in a pre-heated oven of 200 deg C for atleast 20 minutes. Remove and allow to cool completely. Store in an air-tight container.