by Brenda W. Clough
This recipe was given to me by a coworker at my office. She brings these nuts to all office functions and potlucks, and takes care to bring xeroxes of the recipe with her, because the cry goes up forever: “How do I make these?” I made a quadruple batch and brought them to a BVC party in northern California, and the demand was intense. So in the interests of saving paper, I’m putting the recipe here.
I have modified it somewhat, and you should adjust for your own tastes. Increasing the chili powders will make them hotter. Another possible adjustment is the curry powder — I use mild, but you could try hot. Scale it up or down at will, but remember that you’ll need a big wok if you multiply it hugely. Shop around for nuts, the most costly ingredient, in bulk — you can get some good deals on line. And by all means put in only the nuts you like. I adore pecans, and my version is 3 to 1 pecans to almonds, nothing else.
1/2 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon or more Indian chili pepper powder (or just use more cayenne)
1 tablespoon salt (or to taste)
2 tablespoons olive oil
3 cups shelled nuts: whole almonds, pecan halves, filberts
Put all the spices and the oil into a large wok or frying pan and heat slowly for 3 or 4 minutes, stirring. Add the nuts and mix very thoroughly. Pour into a baking sheet (use a spatula to scrape out all the spices and oil) and bake at 325 for 15 minutes, stirring once or twice. Allow to cool on the baking sheet. Store in a tight container to keep them crunchy.