Adapted from The New Texas Cusine, by Stephan Pyles. Preheat oven to 350F. Melt the butter over medium heat in a skillet. Add nuts and saute until lightly browned (2-3 minutes). Add the brown sugar and continue cooking until lichtly caramelized. Stir in the paprika, chile powder and cumin. Add vinegar and cook until all liquid evaporates. Season with salt. Spread in a single layer on a flat sheet and bake until crisp, 3-5 minutes. Will keep indefinitely if well sealed. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (681g)|
|Recipe Makes: 1|
|Calories from Fat: 3187 (81%)|
|Amt Per Serving||% DV|
|Total Fat 354.2g||472 %|
|Saturated Fat 116.4g||582 %|
|Monounsaturated Fat 166.9g|
|Polyunsanturated Fat 50.8g|
|Cholesterol 366.4mg||113 %|
|Sodium 315.3mg||11 %|
|Potassium 3054.9mg||80 %|
|Total Carbohydrate 170.4g||50 %|
|Dietary Fiber 42.4g||170 %|
|Sugars, other 127.9g|
|Protein 76.4g||109 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3958
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!