| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3/8 |
c |
Vegetable oil |
| 2 |
ts |
Chili powder |
| 3/4 |
ts |
Ground cumin |
| 1/2 |
ts |
Turmeric |
| 1 |
ds |
Cayenne pepper (optional) |
| 3 |
c |
Walnuts |
|
|
Salt (optional) |
INSTRUCTIONS
Preheat oven to 275 degrees. In a heavy deep skillet, combine all
ingredients except nuts and salt, and place over medium heat. When oil is
hot (do not let burn), add nuts and stir until well coated. With a slotted
spoon, transfer nuts to a shallow ungreased baking pan and place on top
rack of oven. Bake for 10 to 15 minutes until nuts are crisp. If using
salt, sprinkle hot nuts and place on wire rack. Allow to cool completely
before storing in a tightly covered container. These keep well in a cool
dry place for up to a month, so you can do them early. Makes 3 cups.
Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary"
<diane@keyway.net> on Nov 10, 1997
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