CURRIED PEANUTS
Original recipe uses pecans from Bon Appetit. Pecans are too expensive in Singapore, so I used peanuts instead. I think cashews would wonderful too.
Provided by WaterMelon
Categories Lunch/Snacks
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Line a large baking sheet with foil.
- Mix onion powder, garlic powder, 3/4 teaspoon salt, curry powder, and cayenne pepper in small bowl.
- Melt butter and honey with remaining 1/4 teaspoon salt in saucepan over medium heat.
- Add nuts and stir to coat; remove from heat.
- Add spice mixture and toss to coat nuts evenly.
- Spread nuts in single layer on baking sheet.
- Bake at 250°F until dry and toasted, about 40 minutes.
- Cool completely and separate the nuts that have stuck together.
- Can be made 1 week ahead (store in airtight container at room temperature).
Nutrition Facts : Calories 243.5, Fat 20.3, SaturatedFat 4, Cholesterol 6.1, Sodium 240.2, Carbohydrate 10.1, Fiber 3.3, Sugar 4.9, Protein 9.6
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