Dreaming of Tamarind Spiced Nuts

Embracing the simple and divine at a complicated time

It’s raining here in the hills of Oakland, California, raining like crazy, which is novel and profound for us water-starved west coast denizens. It’s charming, unfamiliar, delicious. This morning, I lay awake at 4 a.m. listening to what seemed like a gargantuan amount of water sluicing through a pipe. I thought there must be a leak somewhere. I got up to divine the source. Lo and behold, it was just… rain. Simple, beautiful rain, coming down in torrents.

It’s a complicated time, as we all well know. For me, in addition to the crazy pandemic, politics, climate crisis, and economy—and the intense uncertainty these all convey—I’m grappling with personal sorrow and trauma. The loss to cancer of a beloved friend this year, my challenges with a seriously mentally ill family member, and struggles with my daughter who is beseeching me daily to be a better mother. (At least she hasn’t given up on me. I realize that is a gift.)

There is much, too much, to say about all of these hefty topics. Much to examine, acknowledge, explore. The topics rise up like behemoths in my mind. I could write about that. I should about that. Why am I not writing about that? My monkey mind peppers me with questions.

I think I’m in a kind of hiding. Maybe I will emerge. Maybe not.

For now, it’s enough to listen to the soothing rain, feel cozy and ensconced in my beautiful home, and count my blessings.

One of these is Tamarind Spiced Nuts, from the New York Times cooking site. These are a revelation. I made them last year and basically inhaled them. I found them impossible to stop eating. Just totally yummy, and—for this time of year—relatively healthy. So, I say, go for it.

Here’s the recipe for those of you who don’t have the NY Times Cooking subscription (which is fantastic, by the way):

Tamarind Spiced Nuts With Mint

By Melissa Clark

• YIELD4 cups

• TIME30 minutes, plus cooling

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1:44

1:44Making Tamarind Spiced Nuts

Andrew Scrivani for The New York Times

The addition of tamarind and mint to what might otherwise be simply sweet and spicy cashews elevates these nuts beyond simple bar snacks designed to encourage thirst. They're sophisticated and exciting, while remaining quite simple to make.

Featured in: Cocktail Snacks With Verve . 

INGREDIENTS

• 4 tablespoons unsalted butter

• 3 tablespoons honey

• 2 tablespoons light brown sugar

• 1 teaspoon tomato paste

• 1 ½ teaspoons tamarind concentrate or paste

• 1 pound roasted unsalted cashews

• 70 grams unsweetened coconut flakes (about 1 cup)

• Large pinch cayenne, plus more to taste

• 10 grams ground garam masala, preferably freshly toasted and ground (about 1 tablespoon)

• 8 grams coarse kosher salt, plus more for sprinkling (about 1 1/4 teaspoons)

• Chopped fresh mint, for serving

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Ingredient Substitution Guide

• Nutritional Information

PREPARATION

1. Heat oven to 300 degrees.

2. In a medium pot, melt butter, honey, brown sugar, tomato paste and tamarind. Add nuts, coconut, cayenne, garam masala and salt and toss until coated. Spread on baking sheet.

3. Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugars have begun to caramelize. Sprinkle nuts lightly with salt and let cool completely. Before serving, break up nuts and sprinkle with mint. (Nuts can be stored in an airtight container up to 2 weeks, but don’t add mint until serving.)