Sugar & Spice mixed nuts

My mom usually prepares lots of spiced, mixed nuts to offer guests who drop in on Diwali. In keeping with the tradition, this Diwali I made these toasty, fragrant nuts from a Nigella Lawson recipe, and my friends and family could just not get enough of them. These pictures in no way do justice to this lovely snack, as I only have my phone camera now to take pictures with. As some of you know, I forgot my camera back in India (And no way am I splurging on a new one right now!)

My friends couldn't believe at first that these were home made, claiming that they tasted like posh nosh from some fancy tuckshop, reason enough to blog it, bad pics and all!

Recipe:

I modified Nigella 's "Union Square Cafe Bar nuts" recipe(whew!) to include what I had at home, and what we have always had at India, and so pistachios replaced pecans and jaggery replaced muscavado sugar from the original recipe. The rosemary however I had to try and I am glad I did. While I am not sure what could be a good substitute (perhaps dried rosemary?), I am certain they would taste just as good without.
Around 150 gms each :

unsalted cashwnuts, almonds & pistachios

2 tbsp finely chopped fresh rosemary

1.5 tsp salt

0.5 tsp chili powder

2 tsp powdered/ grated jaggery

2 tsp melted butter

Toast the nuts in a preheated oven for around 8 to 10 minutes. Meanwhile mix well everything else. Once the nuts are toasted, toss together with the spice mixture till nicely coated. Store in an airtight container, once they reach room temperature