• Freezer Friendly - 13

    From Dave Drum@1:18/200 to All on Sat Sep 17 17:47:44 2022
    Technically not a meal, but for a harried new parent with only one free
    arm, a big handful of this spicy-sweet mix from Ali Slagle counts. Make
    two batches: One to snack on now, and one to store in the freezer for
    later. You can eat it straight from the freezer, but the flavors are
    better if you let it come to room temperature first.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hot Honey Nut Mix
    Categories: Nuts, Snacks, Chilies
    Yield: 6 servings

    4 c Unsalted, roasted whole
    - nuts
    1 c Seeds
    1/4 c Honey
    1 tb Unsalted butter or coconut
    - oil
    1 ts Red-pepper flakes
    1 ts Kosher salt
    1 ts Turbinado sugar

    Set the oven @ 325+|F/165+|C and line a baking sheet with
    parchment paper. In a large bowl, combine the nuts and
    seeds.

    In a microwave-safe bowl, combine honey, butter,
    red-pepper flakes and 1/2 teaspoon salt. Microwave until
    the butter has melted, about 40 seconds. (Alternatively,
    you can melt the mixture in a small saucepan on the
    stove.)

    Pour the honey butter over the nuts and seeds, and stir
    until well coated. Dump onto the prepared baking sheet
    and spread in an even layer. You want the nuts spread
    out as much as possible.

    Bake, stirring occasionally, until the nuts are tacky
    and look and smell toasted, 20 to 25 minutes. Remove
    from the oven and immediately sprinkle over the
    remaining 1/2 teaspoon salt and all of the turbinado
    sugar. Let cool on the baking sheet, then transfer to a
    bowl and serve (or transfer to an airtight container,
    where theygCOll keep for up to 4 days).

    By:y Ali Slagle

    Yield: About 6 cups

    RECIPE FROM: https://cooking.nytimes.com

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