Halloween (the dread! the dread!) is drawing nigh. I dread it because Richie is convinced that hordes of screaming children - "Treat! Treat!" - will roar down our driveway as if it were a freeway so he buys bags and bags of candy. They never come in the numbers he hopes for and we then have bags and bags of candy and I don't need to nibble on them.
I am wondering if I can distract him with making flavored nuts to put in little sandwich bags instead. I ran across a couple of good recipes in a book called "Simply Appetizers" which was printed in Hong Kong with recipes from a German publication.
CRISPY SWEET AND SPICY CASHEWS
1 T safflower oil
1 3/4 cups cashews
3 level T sugar
1 teas. sea salt
1 1/2 teaspoons chili powder*
Heat the oil and roast the cashews over medium heat while stirring. sprinkle with sugar and salt and saute 5 minutes until the sugar starts to melt and browns slightly. Take them off of the heat and stir them until they cool a bit. Dust them with the chili powder when they're cool and store.
* I'd use 1 teas. chili powder and 1/2 teas. powdered habanero
SPICY-HOT NUTS
2 T butter
1/3 cup brown sugar
1 small dried chili pepper, de-seeded or 1 T chili powder
1 teas. ground cumin
A pinch each of: cinnamon, cloves, cardamom and sea salt
3/4 cup skinned hazelnuts
1 cup walnuts
Melt the butter, add the brown sugar. Crush the chili and add that. Stir the rest of the spices into the butter, add the nuts and stir well. Put a sheet of parchment paper on a baking sheet or cutting board, spread the nuts out on it and let them cool.
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