| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 36 | Servings | ||
INGREDIENTS
| 1 | c | Whole raw almonds |
| 1 | c | Pecan halves |
| 1 | c | Roasted pepitas (pumpkin seeds) |
| 1 | c | Dried cranberries |
| 2 | ts | Ground cinnamon |
| 1/2 | ts | Ground chipotle or cayenne (bet it could use more) |
| 1 | Bag (2 lbs.) confectioners sugar (divided) | |
| 1/4 | c | Spiced rum |
| Water (if necessary) |
INSTRUCTIONS
Spray a cookie sheet or large baking pan with oil, set aside. Mix nuts, cranberries, and spices. Use a large pot over medioum heat, add 1 pound (about 4 cups) confectioners' sugar. Immediately add rum and stir well. Bring to a simmer and add nut mixture, stirring constantly. If nuts aren't completely coated with mixture, add a little water. When nuts are coated, add remaining sugar and cook, stirring constantly, for about 5 minutes. Remove from heat and immediately empty mix onto cookie sheet, spreading as thinly as possible. Cool. break apart and taste for seasoning; sprinkle with more spices to taste. Store in a tin. Makes 6 cups or 36 servings. Posted to CHILE-HEADS DIGEST V3 #179 From: jschell@nettally.com (Schell, John) Date: Thu, 05 Dec 1996 22:03:42 +0000
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