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Burmese Spicy Nuts
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Serves: 4
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Inspired by street vendors, each with a unique recipe. I must have snacked on these nuts in Rangoon, as if
they were going out of style.
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Ingredients:
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- 1 cup unsweetened shredded coconut
- 1-1/2 tablespoons peanut oil
- 3 tablespoons honey
- 1 teaspoon cayenne
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- 1/4 teaspoon Nirmala's Kitchen Cumin, ground
- 1/4 teaspoon Nirmala's Kitchen West Indies Curry Powder
- 2 cups unsalted almonds or cashews, shelled
- Coarse sea salt to taste
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Directions:
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- Heat a large frying pan over high heat. Add the coconut and toast, tossing occasionally, until it turns light brown. Immediately transfer to a bowl and set aside.
- Reduce heat to medium and add the oil. Stir in the honey and cayenne, cumin and curry powder. Once the oil and honey are combined, add the nuts and stir until all the nuts are evenly coated.
- Add the toasted coconut and gently stir until the nuts are evenly coated with coconut. Season with coarse sea salt to taste. Immediately transfer nuts to a large non-stick baking sheet and spread them out to cool. Transfer to a bowl and serve.
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