Walnuts often work the best for this recipe, as their texture picks up the spices best—similar to how you choose a pasta shape for a certain sauce. However, you can try this with almonds, cashews, or even peanuts.
Submitted by: L. from Los Angeles, California
Yield: 3 cups
Combine oil and spices in a large skillet. Heat over low heat until the oil is quite hot but not smoking. Remove from heat.
Add walnuts and stir until all the nuts are well coated with the spiced oil. Spread in a paper towel, or parchment paper, lined shallow baking pan. Bake at 300ºF for 10 minutes or until crisp. Keep a close eye on them so they don't burn.
Sprinkle with the salt and allow to cool completely before storing in a covered container. Keeps for one month at room temperature.