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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 20 |
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Whenever we are expecting guests, I whip up a batch of these nuts to snack on before dinner. There are never any left overs!Shirley A. Glaab, Hattiesburg, Mississippi Ingredients:
1/2 cup plain yogurt |
1/4 cup butter, melted |
3 tablespoons curry powder |
2 tablespoons ground cumin |
2 teaspoons salt |
1-1/2 teaspoons ground cardamom |
1/2 teaspoon sugar |
1/2 teaspoon cayenne pepper |
1/2 pound pecan halves |
1/2 pound walnut halves |
Directions:
1. In a large bowl, combine the first eight ingredients. Add pecans and walnuts; toss to coat. Spread in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 275° for 50 minutes or until nuts are golden brown, stirring occasionally. Cool. Store in an airtight container. Yield: 5 cups.
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