1poundmixed nuts and seeds (I used walnut halves, cashews, pepitas and sunflower seeds)
1cupunsweetened coconut flakes
Large pinch ground cayenne pepper
1 1/4teaspoonskosher salt, plus more for sprinkling
2tablespoonslight brown sugar
1 1/2teaspoonstamarind paste*
1/2cupcoarsely chopped dried mango
Chopped fresh cilantro, for serving
Preheat oven to 300 °F. Line a baking sheet with parchment paper. Place nuts, coconut, cayenne, cumin, coriander and kosher salt in a large bowl and have a medium-mesh strainer ready.
In a medium saucepan, warm butter, honey, brown sugar, tomato paste and tamarind paste over medium heat, stirring until smooth. Don’t worry about any seed particles from the tamarind. They will be strained out. Pour the butter-tamarind mixture through the medium-mesh strainer into the bowl with the nuts. Toss until everything is evenly coated.
Spread nuts on the prepared baking sheet. Bake the nuts for 25 - 27 minutes, stirring occasionally. The nuts will gradually get darker in color as the sugars caramelize. Take the nuts from the oven and sprinkle with a pinch of kosher salt. Let cool completely then toss with dried mango and a sprinkling of chopped fresh cilantro.
*If your tamarind paste has seed particles in it, be sure to strain them out before adding to the nut mixture. You can also use tamarind concentrate here. Simply substitute 1 1/2 teaspoons of tamarind concentrate for the tamarind paste.