December 21, 2007, Newsletter Issue #184: Curried Nuts
Tip of the Week
8 oz blanched almonds 8 oz pecans 4 oz walnuts 4 tablespoons sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon ground cinnamon pinch ground cloves 1/2 teaspoon curry powder 1/4 teaspoon ground cumin
Preheat oven to 350 F. Place almonds, walnuts and pecans on a large baking tray. Bake for 5 to 10 minutes or until the nuts are golden and crisp. Remove from the oven and allow to cool. Combine the sugar, salt, pepper and spices in a small bowl. Mix well. Heat a large frying pan. Add the almonds and pecans. Sprinkle the spice mixture over the nuts.
Cook the nuts, stirring over medium heat for 5 minutes or until they turn golden. The sugar will melt and coat the nuts. 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 them from heat. Spread on a lightly oiled baking tray to cool. Great for topping on a salad.
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