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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.