Cajun spiced nuts

Yield: 1 Servings

Measure Ingredient
2 tablespoons Unsalted butter
3 cups Nuts (pecan halves; almonds, whatever)
½ cup Light brown sugar
1 teaspoon Paprika
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.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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