Yield: 1 servings
|3 tablespoons||Peanut oil|
|⅔ cup||Whole blanched almonds|
|⅔ cup||Whole shelled pecans|
|⅔ cup||Whole shelled walnuts|
|1 teaspoon||Ground cumin|
|½ teaspoon||Cayenne pepper|
|1 tablespoon||Brown sugar|
Heat 3 tablespoons peanut oil in a heavy bottomed saucepan over medium high heat. Add ⅔ cup each, whole blanched almonds, whole shelled pecans, and whole shelled walnuts. Toss well to coat with the oil.
Add ½ cup sugar to the nuts and stir constantly until the sugar caramelizes and the nuts are golden about 3 minutes.
Remove the nuts from the pan and transfer to a large bowl. Add the 1½ teaspoons salt, 1 teaspoon ground cumin, ½ teaspoon 5-spice mix, 1 teaspoon red pepper flakes, and 1 tablespoon brown sugar. Toss until all the nuts are well coated with the seasoning.
Serve warm or store in an airtight container.
Converted by MC_Buster.
Per serving: 789 Calories (kcal); 41g Total Fat; (45% calories from fat); trace Protein; 110g Carbohydrate; 0mg Cholesterol; 3206mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 7 ½ Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW # CP0017 Converted by MM_Buster v2.0n.