Renegade Chef’s Recipe: Buddy's Spicy Nuts
1 cup dried, unsweetened coconut
5 tablespoons peanut oil
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1 teaspoon tomato paste
2 cups unsalted cashews
2 cups whole blanched almonds
4 tablespoons sugar
1 teaspoon ground cumin
1 teaspoon sea salt
Freshly ground black pepper
Heat a wok; add coconut flakes and dry-cook until golden. Pour onto a plate to cool.
Heat the wok again and add 3 tablespoons of the oil. When hot, add the paprika, chili powder, cayenne and tomato paste. Add the cashews and gently stir-fry until well coated. Drain, sprinkle with pepper and let cool.
Wipe out the wok, add remaining oil and heat. Add the almonds and sprinkle in the sugar. Stir-fry until the almonds are golden brown and the sugar has caramelized. Place the cumin and salt in a bowl and add the hot almonds. Toss to coat and cool.
When everything is cool, mix together and store in an airtight container for up to one month.