Hot Nuts

Mexican Hot Nuts

Mark Masker Cooking with Chiles at the Holidays, Recipes Leave a Comment

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Hot Nuts
Mexican Hot Nuts
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Chopped finely, these nuts can be mixed with stuffing for roasted poultry. The nuts will keep for 2 to 3 weeks, refrigerated.
Servings
4 cups
Servings
4 cups
Hot Nuts
Mexican Hot Nuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chopped finely, these nuts can be mixed with stuffing for roasted poultry. The nuts will keep for 2 to 3 weeks, refrigerated.
Servings
4 cups
Servings
4 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Combine the nuts and the melted butter and toss until the nuts are evenly coated. Spread in a baking pan and bake for 15 minutes in a 350 degree F oven.
  2. Mix the chile and cumin together in a bowl. Add the nuts and stir well to coat.
  3. Return the nuts to the baking pan and bake for another 10 minutes. Drain on paper towels before serving.
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