Stuffed Monster Heads
The first time I had the combination of chile peppers and lime I was hooked. I throw it on everything to see how it tastes. This was one of my more successful experiements. These are good given as gifts, but they are terrific served warm right off the stove. If you do make them ahead of time, make sure to reheat them slightly in the oven so they are toasty warm. The flavor will be much more intense.
1 tablespoon oil
2 cups almonds
1 1/2 cups Macadamia nuts
1 cup pecans
2 teaspoons lime juice
1 teaspoon paprika
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon cayenne powder (or to taste)
Heat the oil in a large heavy skillet over medium heat. Add the nuts, and stirring frequently, cook until toasted brown and aromatic. Remove the nuts from the skillet, leaving any excess oil in the skillet. Add the lime juice, spices, and sugar to the skillet and mix well with any remaining oil. Cook until the sugar dissolves. Toss the nuts back in the skillet and stir to coat. Continue to cook until the liquid evaporates/coats the nuts.
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