Wednesday, June 22, 2011

Sweet and Salty Nuts

sweet and salty  nuts

Printable Recipe
1 cup walnuts
2 1/2 cup pecans
1/4 cup sugar
1 teaspoon salt
1/2 ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon curry power
1/4 teaspoon ground cumin
pinch of ground cloves
Serves 6-8
Preheat the over to 350F. Spread the walnuts and pecans on a large baking tray and bake for 5-10 minutes, or until they are crisp.  Remove and allow to cool.
Combine the sugar, spices, salt and ground pepper in a small bowl and mix well.
Heat a large non-stick frying pan over medium heat and add the walnuts and pecans. Sprinkle the spice mixture over the nuts and stir for 5 minutes, or until the nuts turn golden.  The sugar will melt and coat the nuts. Gently shake the frying pan often to ensure even cooking. If the nuts stick together, separate them with a wooden spoon.  When the nuts are cooked, remove from the heat and spread them on a lightly oiled baking tray to cool.
Notes: If you use a small frying pan, cook the nuts in batches.  Cashew nuts, macadamia nuts or peanuts can be used.  Transfer the cooled nuts to tightly sealed jars or containers.  They will keep for a few weeks.

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Yadi I. @ShopCookMake said...

For some reason, every time I see roasted nuts, they remind me of NYC

Nami @ Just One Cookbook said...

Curry power and cumin! That's very innovative (to me).... My husband will eat it all while watching TV! LOL. Beautiful pictures as always, Mai! (p.s - I respond to your comment via email, but they always bounce back. I thought I should let you know. :-) )

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