Chili Nuts

Categories: Nuts | Spicy

Serves: 6 Servings

Ingredients:

1 egg white 3/4 lb. unsalted cashews 2 tsp. coarse (kosher) salt 1 tsp.
sugar 1 tsp. crushed red pepper flakes 1/2 tsp ground cumin 1/2 tsp. leaf
oregano, crumbled 1/4 tsp. ground hot red pepper
Preheat oven to 300 degrees. Generously grease jell-roll pan. Lightly beat
egg white in medium-sized bowl. Add cashews; toss gently to coat. Combine
salt, sugar, red pepper flakes, cumin, oregano and ground red pepper in
small bowl. Sprinkle over nuts; toss to coat evenly. Spread nuts on
prepared pan. Bake at 300 degrees stirring 2 or 3 times to separate nuts,
for 25 minutes or until golden and fragrant. Cool nuts completely. Store in
airtight container.
Tip: Store at room temperature for up to 1 week, or frozen in an airtight
container for up to 1 month. To enhance flavor, warm nuts in 250 degree
oven 10 to 15 minutes before serving.
Microwave directions: Prepare as directed, then spread evenly on bottom of
microwave-safe 12-inch dish. Microwave, uncovered, at 100% power 7 minutes
until nuts are golden and fragrant, stirring well after 4 minutes. Stir
again after removing from microwave oven. The Family Circle Cookbook, 1992
~End Recipe Export-
Enjoy!
Sandee :-)
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Chili Nuts
Categories: Crockpot, Nuts
Yield: 5 Servings

1/4 c Melted butter
1 cn (24 Oz) cocktail peanuts
1 pk (1 5/8 Oz) chili seasoning
-mix

In slow-cooking pot, pour butter over nuts; sprinkle in dry chili mix. Toss
together. Cover pot and heat on low for 2 to 2 1/2 hours. Turn control to
high. Remove top and cook on high for 10 to 15 minutes. Serve warm or cook
in small nut dishes.
Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland
on Nov 17, 1997

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