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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Original recipe uses pecans from Bon Appetit. Pecans are too expensive in Singapore, so I used peanuts instead. I think cashews would wonderful too. Ingredients:
1 1/2 teaspoons onion powder |
1 1/2 teaspoons garlic powder |
1 teaspoon salt |
3/4 teaspoon curry powder |
1/4 teaspoon cayenne pepper |
2 tablespoons unsalted butter |
2 tablespoons honey |
2 1/2 cups peanuts or 2 1/2 cups cashews |
Directions:
1. Line a large baking sheet with foil.
2. Mix onion powder, garlic powder, 3/4 teaspoon salt, curry powder, and cayenne pepper in small bowl.
3. Melt butter and honey with remaining 1/4 teaspoon salt in saucepan over medium heat.
4. Add nuts and stir to coat; remove from heat.
5. Add spice mixture and toss to coat nuts evenly.
6. Spread nuts in single layer on baking sheet.
7. Bake at 250°F until dry and toasted, about 40 minutes.
8. Cool completely and separate the nuts that have stuck together.
9. Can be made 1 week ahead (store in airtight container at room temperature).
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