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Saturday, October 1, 2011

Curried Walnuts

Yesterday I was busy making these yummy Curried Walnuts to sell tomorrow at our church sale. This is a super recipe, just right for little gift bags or slowly munching. The recipe comes from my seriously over-loved The Frog/Commissary Cookbook, which contains a collection of marvelous recipes from joint restaurants of those names in Philadelphia.

The curried walnuts are easy to make:
1. Blanch 1 pound (or 600 grams) of walnut halves in boiling water for 1 minute. Drain well.

2. While still hot, put into a bowl and toss with 2 1/2 Tbsp. vegetable oil (I use sunflower oil) and 1/2 cup granulated sugar. Let sit for 10 minutes. Now you can preheat your oven to 325°F / 160°C.

3. Spread the walnuts out in a single layer (or close to it) on your baking sheet and bake for 30 minutes, turning them every 10 minutes, until they are a lovely brown color.
4. Meanwhile, mix together your 8 spices: 1/2 tsp. salt, 1/4 tsp. black pepper, 1/4 tsp. cayenne pepper, 1 1/4 tsp. ground cumin (I used a little less than 1 tsp.), 1/4 tsp. coriander, 1/2 tsp. ginger (ground; I used almost a full tsp. - yum), 1/4 tsp. ground cloves and 1/2 tsp. chili powder.

5. After the nuts are done baking, put them in a bowl, toss with the seasonings, then lay out to cool. Store in an airtight container.

The Frog/Commissary Cookbook also has my favorite cookie recipe there, Oatmeal Walnut Chocolate Chip Cookies, which are packed with chewy wonderfulness, and these folks are the ones guilty for the Killer Chocolate Cake, which I believe is also known as Death by Chocolate. I also like their various veggie and oriental-tinged recipes, so it's not just about the sweet stuff! Make, share and enjoy!

p.s. I made the labels using the homemade paper I'd done a while ago! YAY!

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