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Hot Nuts

Author: Recipe-Bot

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Ingredients:

1 can Planters "party size" cocktail peanuts, unsalted (this is twice the normal size can).
1 can Cashew halves (the cheap ones on sale).
2 tbls Unsalted butter
2 tsp Salt
1 tsp Cayenne pepper (powder)
1 tsp Black pepper
1/2 tsp White pepper
1 tsp Cumin
1 Smallish brown paper bag

Instructions:

Heat cast-iron skillet over medium-low heat, melt butter, and dump in nuts. Heat and stir the nuts until they brown a bit. Beware too high a heat or too infrequent a stirring, otherwise pick out and discard burned nuts.

Place the seasonings into the bag and shake to mix. Transfer the browned nuts from the hot skillet to the bag, crimp the top, and shake. This distributes the seasonings onto the buttery nuts, and allows the excess butter to be absorbed by the bag. When cooled a bit, pour nuts back into their containers.

Have recipe ready at party, for those who ask. You will probably want

to step up the pepper quantities, as these are spiced pretty much to

appeal even to "the old aunties" and those with mainstream tastes.

My wife (not a chile-head) makes me keep the small can home when I

make these, so she can sprinkle the nuts on her Chinese food.

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