Toasted walnuts with curry spices
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Water |
| ½ | teaspoon | Salt |
| Oil or cooking spray | ||
| For cookie sheet | ||
Directions
1. Mix spices in small bowl and set aside.
2. 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.
3. Add sugar, water, and salt; continue cooking, stirring occasionally, until sauce thickens and walnuts are glazed, 5 to 6 minutes.
4. Turn nuts onto greased cookie sheet; arrange in single layer, using two forks to separate individual nuts. Let cool completely and store.
Cook's Illustrated
February 1996
Submitted By DIANE LAZARUS On 12-27-95