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| Name: | Coconut Curry Macadamia Nuts | Contributor: | Evelyn Wells |
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| Description: | Coconut Curry Macadamia Nuts | Posted: | 2001-09-23 |
| Key words: | coconut, curry | Category: | Appetizers |
| ID: | 317 | Updated: | 2006-01-14 17:33:03 |
| Ingredients: | 1-1/2 tsp ground ginger
1-1/2 tsp ground cumin 1-1/2 Tbsp curry powder 1/2 tsp cayenne pepper 3/4 tsp kosher salt 1/4 c firmly packed dark brown sugar 2 egg whites 5 c macadamia nuts (about 1.25 pounds) 1 c large or small coconut flakes, sweetened or unsweetened |
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| Preparation: | Heat the oven to 300 degrees.
In a small bowl,combine all the spices, salt and sugar; set aside. In a medium bowl, whisk the egg whites until frothy. Whisk in the reserved spice mixture. Stir in the nuts and the coconut flakes. Spread the mixture in a single layer onto 2 lightly greased baking sheets. Bake, stirring the nuts and rotating the pans halfway through cooking, until the nuts are dry, 20-25 minutes. Transfer to parchment paper to cool (yeah, right!) The nuts may be kept in an airtight container at room temperature for 1 week. |
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| Notes: | Stats (2 tablespoons): Calories: 134, Protein: 1.7g
Total fat: 13g, Saturated fat: 2.4g, Cholesterol: 0mg Sodium: 48mg, Carbs: 4.7g, Fiber: 1.8g My notes: - It's easier to mix if you add the nuts first (stir to get them coated) and then add the coconut. If you do both at once, you have to deal with big gobs of coconut sludge... - I tried this also with cashews, but my shower took longer than I thought, and they ended up too well-done for company. :( But the few I nibbled on tasted pretty good, so I might try them again some time - I used unsulphered, unsweetened small coconut flakes this time. |
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