2 More spiced nut recipes for Karen S.

[Guest guest]

* Exported from MasterCook Mac *

 

SPICED PEANUTS

 

Recipe By : Bon Appétit March 1996

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons sugar

1 teaspoon curry powder

1 teaspoon garlic powder

1/4 teaspoon cayenne powder

2 1/2 cups dry roasted peanuts

 

Preheat oven to 300°F. Heat 1 tablespoons olive oil in heavy large

skillet over medium heat. Add chili powder, cumin, sugar, curry

powder, garlic powder and cayenne pepper and stir until fragrant,

about 30 seconds. Add peanuts and stir until coated, about 2 minutes.

Transfer to large rimmed baking sheet.

 

Bake peanuts until golden brown and almost dry, stirring

occasionally, about 15 minutes. Season with salt. Transfer to paper

towels; drain. Cool. (Peanuts can be made 3 days ahead. Store in

airtight container at room temperature.)

 

Makes about 2 1/2 cups.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 198 Calories; 16g Fat (66%

calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol;

59mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Fruit; 3 Fat; 1/2 Other Carbohydrates

 

NOTES : A simple recipe that adds great flavor and a touch of heat to

store-bought peanuts.

 

_____

 

* Exported from MasterCook Mac *

 

Spiced Holiday Nuts

 

Recipe By : Bon Appétit November 1998

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1/2 teaspoon ground ginger

1/2 teaspoon curry powder

1/4 teaspoon cayenne pepper

2 tablespoons sugar

1 tablespoon honey

3/4 cup walnut halves

3/4 cup pecan halves

 

Line baking sheet with foil. Lightly oil foil. Heat 2 tablespoons oil

in large nonstick skillet over medium heat. Add ginger, curry powder

and cayenne pepper; sauté until fragrant, about 5 seconds. Stir in

sugar and honey. Add nuts. Stir until honey mixture is amber in color

and nuts are well coated, about 6 minutes.

 

Transfer nut mixture to prepared baking sheet. Working quickly,

separate nuts with spoon. Sprinkle with salt. Cool. (Can be made 3

days ahead. Store in airtight container at room temperature.)

 

Makes 1 1/2 cups.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 948 Calories; 82g Fat (74%

calories from fat); 7g Protein; 59g Carbohydrate; 0mg Cholesterol;

3mg Sodium

Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 1 1/2 Fruit; 16 Fat; 3

Other Carbohydrates

 

 

_____