Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 4 cups
Ingredients
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1 teaspoon salt
1 teaspoon paprika
2 cups whole blanched almonds, toasted lightly
2 cups raw cashews (available at natural foods stores), toasted lightly
Preparation
In a small heavy skillet melt the butter over moderately low heat, add the cumin, the chili powder, the cayenne, the salt, and the paprika, and cook the spices, stirring, for 30 seconds. Add the nuts and stir them to coat them well. Transfer the coated nuts to a baking pan large enough to hold them in one layer and toast them in a preheated 350°F. oven for 5 minutes. Let the nuts cool and transfer them to serving dish.
