Ingredients
1 no ingredients
Directions
1 egg white 3/4 lb. unsalted cashews 2 tsp. coarse (kosher) salt 1
tsp. sugar 1 tsp. crushed red pepper flakes 1/2 tsp ground cumin 1/2
tsp. leaf oregano, crumbled 1/4 tsp. ground hot red pepper
Preheat oven to 300 degrees. Generously grease jell-roll pan. Lightly
beat egg white in medium-sized bowl. Add cashews; toss gently to
coat. Combine salt, sugar, red pepper flakes, cumin, oregano and
ground red pepper in small bowl. Sprinkle over nuts; toss to coat
evenly. Spread nuts on prepared pan. Bake at 300 degrees stirring 2
or 3 times to separate nuts, for 25 minutes or until golden and
fragrant. Cool nuts completely. Store in airtight container.
Tip: Store at room temperature for up to 1 week, or frozen in an
airtight container for up to 1 month. To enhance flavor, warm nuts in
250 degree oven 10 to 15 minutes before serving.
Microwave directions: Prepare as directed, then spread evenly on
bottom of microwave-safe 12-inch dish. Microwave, uncovered, at 100%
power 7 minutes until nuts are golden and fragrant, stirring well
after 4 minutes. Stir again after removing from microwave oven. The
Family Circle Cookbook, 1992
~End Recipe Export-
Enjoy!
Sandee :-)
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recipe Conf: (185) GOURMET
Servings: 6 servings
Chili Nuts Recipe brought to you by Recipe Ideas
Categories: Chili; Nut
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into history, in fact as far into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Closer to modern times, we find some interesting books which date from the fourteenth century ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that we all know today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of that period. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices like parsley and basil. The introduction of these new herbs and spices was responsible for a surge in recipe publications, the majority of which are kept safe in academic collections. During the succeeding few centuries, the powerful and rich houses strove to serve up the most exotic meals, and because of this the best chefs and their recipe collections were highly sought after. Even so, it was during the 1800s that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and publishing recipes of the day. By the time we get to the twentieth century, cook books were greatly in demand mostly due to higher levels of literacy, people having increased leisure time and being a little richer. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chili Nuts recipe.
