Yield: 1 Servings
|2 tablespoons||Unsalted butter|
|3 cups||Nuts (pecan halves; almonds, whatever)|
|½ cup||Light brown sugar|
|2 teaspoons||Pure chile powder|
|1 tablespoon||Ground cumin|
|¼ cup||Cider vinegar|
|Salt to taste|
Adapted from 'The New Texas Cusine', by Stephan Pyles. Preheat oven to 350F. Melt the butter over medium heat in a skillet. Add nuts and saute until lightly browned (2-3 minutes). Add the brown sugar and continue cooking until lichtly caramelized. Stir in the paprika, chile powder and cumin. Add vinegar and cook until all liquid evaporates. Season with salt. Spread in a single layer on a flat sheet and bake until crisp, 3-5 minutes. Will keep indefinitely if well sealed.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .