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Curry-Cumin Peanut and Coconut Crunch

Golden peanuts and toasty coconut flakes glazed in warm cumin, curry and ginger with a hint of brown sugar, roasted until crisp and fragrant.

Curry-Cumin Peanut and Coconut Crunch

Ingredients

  • 1 cup140 gDry-roasted peanuts, unsalted
  • ¼ cup25 gSweetened shredded coconut
  • 1 tbsp10 gSesame seeds
  • 1¼ tsp6 gCanola oil
  • 1¾ tsp packed8 gBrown sugar
  • 1 tsp5 gWater
  • 2 tsp4 gGround cumin
  • 1 tsp2 gCurry powder
  • ½ tsp1 gGround ginger
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 325°F (165°C) and line a sheet pan with parchment.
  2. In a medium bowl, stir the brown sugar, water, canola oil, cumin, curry powder, ground ginger and salt into a smooth spiced glaze.
  3. Add the peanuts to the glaze and toss until every nut is coated.
  4. Spread the coated peanuts in a single layer on the sheet pan and roast for 10 minutes.
  5. Stir the peanuts, then sprinkle the shredded coconut and sesame seeds over them and toss gently on the pan.
  6. Roast 6 to 8 minutes more, until the coconut is golden at the edges; watch closely so it doesn't scorch.
  7. Cool on the pan for 15 minutes, until the glaze sets and the mix turns crunchy, then break up any clusters and serve.

Contains: Peanuts, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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