I recently tried this recipe and found it irresistible—tamarind’s tang paired with mint’s freshness transforms ordinary snack nuts into something vibrant and unexpected.

Why You’ll Love This Recipe

I love that these nuts are more than just sweet and spicy—they’re sophisticated yet simple. Tamarind juice adds a tangy flair while honey and brown sugar bring a pleasing balance. Fresh mint rounds out each bite, offering a refreshing note that keeps me coming back for more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 tablespoons butter
3 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon tomato paste
1½ teaspoons tamarind juice
1 pound roasted nuts (nuts of my choice—such as cashews, almonds, walnuts)
Spices such as cayenne or garam masala, if I want extra warmth

Directions

I preheat my oven to about 300 °F (150 °C).
In a saucepan over medium heat, I melt the butter, honey, brown sugar, tomato paste, and tamarind juice together until the mixture is smooth and simmering.
I stir in my choice of roasted nuts until they’re evenly coated with the glaze.
Spreading them on a lined baking sheet, I bake until they’re fragrant and the coating is set—usually around 20–25 minutes, keeping a close eye so nothing burns.
Once out of the oven, I sprinkle fresh chopped mint over the warm nuts, letting its aroma lift the flavors.

Servings And Timing

Servings: About 4–6 as a snack or appetizer
Timing: Around 30 minutes total prep and cooking time

Variations

I often mix things up with these ideas:

Substitute nuts—cashews, pecans, almonds, or a mix
Spice levels: add a pinch of cayenne or garam masala for warmth
Citrus twist: a sprinkle of lime or lemon zest brightens the flavor
Herb swap: if I’m out of mint, I might try chopped cilantro or basil

Storage/Reheating

I store these in an airtight container at room temperature; they stay crisp for up to a week. If they lose a bit of crunch, I briefly pop them in a 300 °F oven for 5 minutes to refresh.

FAQs

1. How can I make these vegan?

I replace butter with coconut oil and use maple syrup instead of honey. I find it still delivers that golden glaze and delightful flavor.

2. Can I prepare this ahead of time?

Absolutely—I make the nut coating and bake them a couple of hours before serving. Just add the mint at the end so it stays fresh and vibrant.

3. What other sweeteners can I use instead of brown sugar?

I’ve substituted coconut sugar or even date syrup with good results—just adjust for sweetness.

4. Can I roast the nuts instead of buying pre-roasted?

Yes! I roast at 325 °F for 10–12 minutes before mixing with the glaze. It deepens the flavor.

5. How do I adjust for less sticky spice mix?

I reduce honey by a tablespoon and add a teaspoon of water if needed—that makes them easier to handle and serve.

Conclusion

I find these tamarind spiced nuts with mint unexpectedly elegant and full of personality. They’re easy enough for a weeknight snack but special enough for gatherings. Give them a try—I think you’ll find the lively balance of sweet, tangy, and herbal refreshment just as compelling as I do.