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Spiced Party Nuts The New Basic Cookbook Julee Rosso and Sheila Lukins Yield: 2 cups ½ tsp. ground cumin ½ tsp. chili powder ½ tsp. curry powder ½ tsp. garlic salt ¼ tsp. cayenne pepper ¼ tsp. ground ginger ¼ tsp. ground cinnamon 2 Tbsp. olive oil 2 cups shelled whole almonds or pecan halves 1 Tbsp. coarse (kosher) salt (optional) Garlic salt (optional) Preheat oven to 325o. Mix the cumin, chili powder, curry powder, garlic salt, cayenne, ginger, and cinnamon in a bowl. Set aside. Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Simmer to mellow the flavors, 3 or 4 minutes. Place the nuts in a mixing bowl, add the spice mixture and toss well. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice. Remove the baking sheet from the oven, and using a rubber spatula, toss the nuts with any spices and oil that have accumulated on the bottom of the pan. Sprinkle with the coarse salt, and a bit more garlic salt if desired. Let rest for 2 hours in a cool place. Store in airtight jars. |
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