In a small heavy skillet melt the butter over moderately low heat, add the cumin, the chili powder, the cayenne, the salt, and the paprika, and cook the spices, stirring, for 30 seconds. Add the nuts and stir them to coat them well. Transfer the coated nuts to a baking pan large enough to hold them in one layer and toasted them in a preheated 350F. oven for 5 minutes. Let the nuts cool and transfer them to serving dish. Makes about 4 cups. Gourmet November 1990
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|Serving Size: 1 Serving (613g)|
|Recipe Makes: 1|
|Calories from Fat: 2696 (77%)|
|Amt Per Serving||% DV|
|Total Fat 299.5g||399 %|
|Saturated Fat 51.3g||257 %|
|Monounsaturated Fat 175.3g|
|Polyunsanturated Fat 58.4g|
|Cholesterol 61mg||19 %|
|Sodium 314.4mg||11 %|
|Potassium 3933.9mg||104 %|
|Total Carbohydrate 159.2g||47 %|
|Dietary Fiber 44.1g||176 %|
|Sugars, other 115.1g|
|Protein 108.7g||155 %|
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Calories per serving: 3524
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