| 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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