If you use a small skillet, cook the nuts in batches. Cashews, macadamias or peanuts can be used or, if you prefer, just one variety.
ingredients
serves 6 - 8
1/2 pound blanched almonds
1/2 pound pecans
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
pinch of ground cloves
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
method
1. Preheat the oven to moderate 180°C (350°F). Spread the almonds and pecans on a large baking tray and bake for 5 — 10 minutes, or until they are crisp and lightly coloured. Remove and allow to cool.
2. Combine the sugar, salt and spices in a small bowl and mix well.
3. Heat a large non-stick skillet and add the almonds and pecans. Sprinkle the spice mixture over the nuts and stir over medium heat for 5 minutes, or until the nuts turn golden.
4. The sugar will melt and coat the nuts. Gently shake the skillet often to ensure even cooking. If the nuts stick together, separate them with a wooden spoon.
5. When the nuts are cooked, remove from the heat and spread them on a lightly oiled baking tray to cool.
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more information
Transfer the cooled nuts to tightly sealed jars or containers. They will keep for a couple of weeks.
