Recipe:
Appetizer: Chili Curry Nuts
½ cup pecan halves
½ cup whole almonds
1/3 cup unsalted cashews
1/3 cup unsalted peanuts
2 tablespoons vegetable oil
1 teaspoon curry powder
½ teaspoon chili powder
½ teaspoon kosher salt
Preheat oven to 350F. Combine
nuts in a large bowl. Heat oil in a small
skillet over medium heat and stir in curry
and chili powders. Warm spices until aromatic,
but do not brown. Pour over nuts and toss,
coating well.
Spread nuts over large baking
sheet and bake for 15 minutes, stirring
every 5 minutes. Toss with kosher salt.
Serve warm or at room temperature.
Chop spiced nuts coarsely and
sprinkle over grilled or broiled salmon
as a crunchy garnish. Serve with a medium-priced
red Burgundy or Oregon Pinot Noir.
(Quick Entertaining, june 2004)
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