Spicy Mixed Nuts Recipe - Cooking Index
Spicy Mixed Nuts Recipe - Cooking Index
| 1 tablespoon | 15ml | Sugar |
| 1 1/2 teaspoons | 7.5ml | Ground cumin |
| 1 1/2 teaspoons | 7.5ml | Cayenne pepper |
| 1 1/4 teaspoons | 6.3ml | Salt |
| 1/2 lb | 227g / 8oz | Walnut halves |
| 1/2 lb | 227g / 8oz | Pecan halves |
| 1/2 lb | 227g / 8oz | Unsalted cashews |
| 1/4 cup | 59ml | Oil |
Combine sugar, cumin, cayenne and salt. Set aside.
Spread walnuts, pecans and cashews in single layer in jelly roll pan. Roast at 375 degrees until fragrant, about 7 minutes; shake pan several times during roasting to prevent sticking and browning.
Transfer hot nuts to large bowl. Toss with oil (use 2 large spoons) until nuts are well coated. Immediately add spices, tossing again until well mixed.
Serve warm or cool completely for storage. (Can be made up to a week ahead and kept in an airtight container at room temperature. Can be frozen up to 1 month, wrapped airtight. Before serving, let come to room temperature by spreading on baking sheet, then bake at 350 degrees 5 minutes.)
This recipe yields 24 to 30 servings.
Each of 30 servings: 157 calories; 100 mg sodium; 0 cholesterol; 15 grams fat; 6 grams carbohydrates; 4 grams protein; 0.70 gram fiber.
Source:
The Los Angeles Times, 12-15-1999
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