This is a fav snack of mine. I make it for parties and whenever I expect friends home. I love the curry taste, the yellowish colour and the fact that it’s basically just – nuts!
For this recipe I replaced the egg-white needed with aquafaba, the water in which you find the cooked chickpeas when you buy them. Did you know that it has exactly the same properties as the egg-white?
So, for two medium-sized bowls, you will need:
- 500 gr nuts (I love mixing cashews, hazelnuts and almonds)
- aquafaba of 1 can cooked chickpeas
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon Himalaya salt
Start by heating your oven to 150°C. Spread the nuts in a single layer on a baking tray and bake them for 10 minutes. In the meantime, beat the aquafaba with a pinch of salt. The result should exactly as if you have mounted one egg-white. When the nuts are ready, add them to the “egg”, then add the curry, the cumin and the salt. Mix it all well together and return the mix to the oven to bake for another 10-15 minutes. When ready, take the nuts out to cool. You may need to break them from each other, as they may have glued together.
Et voilà! Don’t get nuts when eating them!