Yield: 12 Servings
|¾ teaspoon||Curry powder|
|¾ teaspoon||Ground cumin|
|¼ teaspoon||Ground coriander|
|¼ teaspoon||Ground ginger|
|¼ teaspoon||Cayenne pepper|
|⅛ teaspoon||Ground cinnamon|
|2 cups||Shelled walnuts; halved|
|1 tablespoon||Unsalted butter|
|\N \N||Oil or cooking spray for cookie sheet|
From: Rosebud <janetm@...>
Date: Thu, 18 Jul 1996 12:15:46 -0400 This recipe is from Cooks Illustrated. It looks like a lot of ingredients, but it's really quick and easy. Mix spices in small bowl and set aside.
Place nut halves in dry cast-iron skillet over medium heat and cook, stirring frequently, 4 to 5 minutes, just until the nuts begin to sizzle and become fragrant. Add butter and stir until melted. Add spices and stir constantly until they are fragrant and begin to darken, about 1 minute.
Add sugar, water, and salt; continue cooking, stirring occasionally, until sauce thickens and walnuts are glazed, 5 to 6 minutes.
Turn nuts onto greased cookie sheet; arrange in single layer, using two forks to separate individual nuts.
Let cool completely and store in air-tight container.
EAT-L Digest 17 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .