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Indian Deviled Nuts


Shelled almonds, cashews or peanuts or a mixture of all 3
2 cups
1 tbsp
1 tbsp
Garlic cloves – minced
Rock salt
1 pinch
Cayenne pepper
1 pinch

Pour boiling water over the almonds, refresh in cold water and slip off the skins. Toast the peanuts for two minutes, and rub off the skins in a dish towel. Heat the oil and butter in a heavy skillet, and fry the garlic for a few seconds. Add the nuts, reduce the heat to medium, and toss the nuts until crisp and golden, 4 to 6 minutes. Drain on paper towels, and toss in rock salt and cayenne pepper. Serve warm.