martha stewart's spiced nuts

Categories
Stewart2
Yield
1 servings
MeasureIngredient
3 tablespoons Peanut oil
2 cups Whole almonds; blanched
½ cup Sugar; plus
1 tablespoon Sugar
1½ teaspoon Kosher salt
1½ teaspoon Ground cumin
1 teaspoon Red pepper flakes; crushed

In a large, heavy-bottomed saute pan, warm the oil over medium-high heat.

Add the almonds, and stir with a wooden spoon, coating each thoroughly with oil. Sprinkle with ½ cup sugar, and continue to stir until the almonds become golden brown and the sugar caramelizes, about 4 minutes.

Remove the pan from heat, and pour almonds into a medium mixing bowl.

Sprinkle the remaining sugar, salt, cumin, and red pepper flakes over the nuts, and toss well.

Pour the spiced nuts out in a single layer on a baking sheet, and separate with a wooden spoon. Allow nuts to cool for about 30 minutes. Spiced nuts can be stored up to two weeks in an airtight container.

Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 3577 Calories (kcal); 289g Total Fat; (68% calories from fat); 96g Protein; 200g Carbohydrate; 0mg Cholesterol; 2873mg Sodium Food Exchanges: 5 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 50 Fat; 7½ Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

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