THAI SPICED NUTS

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1/4 cup (50 mL) honey
4 tsp (20 mL) green curry paste
2 tsp (10 mL) oil
3/4 tsp (3 mL) salt
1 1/2 cups (375 mL) natural almonds
1 1/2 cups (375 mL) pecan halves
1 1/2 cups (375 mL) roasted salted cashews
1/3 cup (75 mL) shredded coconut

In a bowl, combine honey, green curry paste, oil and salt. Add almonds, pecans, cashews and coconut and mix until completely coated. Spread in a single layer in a greased 10x15 inch (25x38 cm) jelly-roll pan. Bake at 300ºF (150ºC), stirring once, for 30 minutes or until nuts are golden brown; cool. Stir nut mixture frequently while it is cooling. Store in a cool dry place for up to 1 week or freeze for up to 1 month. Makes 6 cups (1.5 L).

 
Last updated on July 13, 2018