Yield: 1 servings
|3 cups||Whole almonds; raw cashews,|
|Pecans; and/or raw peanuts|
|2 tablespoons||Vegetable oil|
|2 tablespoons||Chili powder or curry powder|
|¼ teaspoon||Cayenne; or to taste|
|Salt to taste|
Place the nuts in a mixing bowl. Heat the vegetable oil in a small skillet and add the chili powder or curry powder and cayenne and stir for about 15 seconds, until aromatic. Pour this over the nuts, add the sugar and salt, and stir to combine thoroughly. Transfer to a baking sheet and bake in a preheated 300F (150C) oven for 20 to 30 minutes, stirring occasionally, until the nuts are toasted. Serve warm or at room temperature. Makes 3 cups (750 ml).
Posted to CHILE-HEADS DIGEST by "The Dwarf with a spoon." <jeffries@...> on Dec 12, 1998, converted by MM_Buster v2.0l.