Subj : Freezer Friendly - 13
To : All
From : Dave Drum
Date : Sat Sep 17 2022 17:47:54
Technically not a meal, but for a harried new parent with only one free
arm, a big handful of this spicy-sweet mix from Ali Slagle counts. Make
two batches: One to snack on now, and one to store in the freezer for
later. You can eat it straight from the freezer, but the flavors are
better if you let it come to room temperature first.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot Honey Nut Mix
Categories: Nuts, Snacks, Chilies
Yield: 6 servings
4 c Unsalted, roasted whole
- nuts
1 c Seeds
1/4 c Honey
1 tb Unsalted butter or coconut
- oil
1 ts Red-pepper flakes
1 ts Kosher salt
1 ts Turbinado sugar
Set the oven @ 325+|F/165+|C and line a baking sheet with
parchment paper. In a large bowl, combine the nuts and
seeds.
In a microwave-safe bowl, combine honey, butter,
red-pepper flakes and 1/2 teaspoon salt. Microwave until
the butter has melted, about 40 seconds. (Alternatively,
you can melt the mixture in a small saucepan on the
stove.)
Pour the honey butter over the nuts and seeds, and stir
until well coated. Dump onto the prepared baking sheet
and spread in an even layer. You want the nuts spread
out as much as possible.
Bake, stirring occasionally, until the nuts are tacky
and look and smell toasted, 20 to 25 minutes. Remove
from the oven and immediately sprinkle over the
remaining 1/2 teaspoon salt and all of the turbinado
sugar. Let cool on the baking sheet, then transfer to a
bowl and serve (or transfer to an airtight container,
where theygCOll keep for up to 4 days).
By:y Ali Slagle
Yield: About 6 cups
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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