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    You are in: Home / Recipes / Burmese Spiced Nuts Recipe
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    Burmese Spiced Nuts

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 26, 2010

      A quick irresistible munchie. I would use a little less cayenne and more of the other spices next time. This is definitely a recipe where it's best to have all the ingredients measured before you start. Once the honey goes into the oil, it all moves pretty quickly. Awfully high in saturated fat from the nuts and coconut, but worth an occaisional treat. I think this could make a nice sprinkle for ice cream.

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    • on May 23, 2010

      Yummy. Specifically I used extra virgin olive oil as we are peanut free, cream honey, less cayenne, Julie's Curry Powder Mix which is not a hot but a sweet curry powder, almonds and the regular sea salt, as that is what I had on hand. Made for ZWT6 Asian region, for my team The Ya Ya Cookerhood.

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    • on May 29, 2008

      Really yummy, it's sweet, spicy & crunchy and all combines for a really lovely appetizer or nibbles with drinks. Made for ZWT 4

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    Nutritional Facts for Burmese Spiced Nuts

    Serving Size: 1 (156 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 945.6
     
    Calories from Fat 765
    80%
    Total Fat 85.0 g
    130%
    Saturated Fat 36.6 g
    183%
    Cholesterol 0.0 mg
    0%
    Sodium 22.8 mg
    0%
    Total Carbohydrate 40.6 g
    13%
    Dietary Fiber 17.6 g
    70%
    Sugars 20.7 g
    82%
    Protein 20.7 g
    41%

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