Prep 5 mins
Cook 20 mins
These are expensive but great little treats to share during the upcoming Christmas and New Year or all through the coming year. Munch them as snacks during a football game! For a more innovative usage, how about sprinkling some of these over salads or pastas. These taste great with a cheese course as well. This recipe is from today's Weekend magazine.
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 lb pecans or 1 lb walnuts
- 1 tablespoon crushed red pepper flakes or 1 tablespoon chili pepper
- Combine the butter and oil in a large skillet and heat on medium flame till the butter melts.
- Add nuts.
- Cook for about 10 minutes, stirring frequently.
- Add red pepper or chilli pepper and cook, stirring, for another 5 minutes.
- Remove from heat.
- Drain on a paper towel.
- Store in airtight containers.
Charishma - I made these to include with our Christmas food gifts - I had a lot of sweet, sugary items and needed something to give the 2 diabetics in the family. These were so easy to make, I couldn't pass up the recipe, and when they were done, I almost burned my tongue coz I couldn't wait to taste them. What I liked most was that the heat of the red pepper doesn't hit you right away. My husband tried some, and said they tasted like toasted walnuts. After a few seconds, he said, "Okay, they taste like HOT toasted walnuts. Pretty good." From him, that's a big compliment. I will definitely make these again. Oh, I did make one change: I left out the butter - one of the recipients is lactose intolerant - and just used olive oil, increasing it to 2 1/2 tablespoons. Worked great. Thanks, Char.