Subj : Freezer Friendly - 13
To   : All
From : Dave Drum
Date : Sat Sep 17 2022 17:47:54

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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