Better than any potato chips! They have that sweet-salty thing going on with just a hint of spicy, and the addictive depth of flavor from the curry spices.
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Ingredients
- 1 tbsp hot curry powder
- 1 tbsp mild vegetable oil
- 11 ounces mixed nuts, such as cashews, macadamia, walnuts, almonds, pecans
- 1/2 tsp salt (delete if nuts are already salted)
Servings: cups
Units:
Instructions
- In a heavy skillet over medium heat, cook the curry powder in the oil, stirring occasionally to release the flavors, about 5 minutes. Do not burn. Stir in the nuts and salt. Cook, stirring occasionally, until the nuts are toasted, about 5 minutes. Let cool to room temperature. The nuts will keep in an airtight container for up to 5 days.
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