Recipe by Charishma_Ramchandani
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.
Top Review by ThatBobbieGirl
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.
- 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
Directions See How It's Made
- 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.