2 T. unsalted butter
1 t. chili powder
1 t. ground cumin
1/2 t. paprika
1/4 t. cayenne pepper
1 t. salt
1 c. almonds
1 c. walnuts
1 c. raw or dry-roasted cashews
1 c. pecans
Preheat the oven to 350 degrees.
Melt the butter in a large skillet over medium heat. Add the spices and cook 30 seconds. Stir in the nuts and toss to coat well. Cook 2 minutes.
Spread the nuts in one layer on a baking sheet. Bake 8 minutes. Remove from the oven and cool completely. Store in a tin or jar up to 2 weeks, or freeze for up to 1 month.
Makes 4 cups.
From Quick Vegetarian Pleasures, p. 11.
No comments:
Post a Comment