4 large cardamom pods black shelled ( 1 tablespoon of seeds)
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's 3 tablespoons of cinnamon bark bits)
0.3 cup cardamom pods green shelled ( 2 tablespoons of seeds)
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons kosher salt
1 cup pecans chopped
1 cup roasted peanuts unsalted
4 tablespoons coconut or fresh shredded unsweetened (either or the desiccated kind)
2 tablespoons vegetable oil
Equipment
baking sheet
baking paper
oven
Directions
Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
Mix the peanuts, pecans, coconut, oil, coriander cumin, garam masala and salt together and pour onto the baking sheet. Toast for 40 minutes, rotating the baking sheet halfway through for even baking.
Remove from the oven and allow it to cool. If you're taking them to the beach, make little parchment cones and pour some nuts into each one!
Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight.
