Preheat oven to 300F. In a heavy skillet combine all the ingredients except nuts and simmer a few minutes, then add the nuts, tossing to coat. Add a little more cayenne or Tabasco sauce if youd like a nippier nut. Spreadnuts on a cookie sheet and bake for 10 minutes. Stir and cook 5 to 10 minutes longer. Cool and store in airtight containers or freeze. Calgary Sun, Monday, November 5, 1990 - Cinda Chavich, Food Editor From "Fresh Chef on the Run" by Olympic athlete Diane Clement. Fresh Chef on the Run is published by Raincoast Books. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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|Serving Size: 1 Serving (653g)|
|Recipe Makes: 1|
|Calories from Fat: 2850 (79%)|
|Amt Per Serving||% DV|
|Total Fat 316.6g||422 %|
|Saturated Fat 59.7g||299 %|
|Monounsaturated Fat 181g|
|Polyunsanturated Fat 60.4g|
|Cholesterol 91.5mg||28 %|
|Sodium 818.4mg||28 %|
|Potassium 3741.8mg||98 %|
|Total Carbohydrate 153.7g||45 %|
|Dietary Fiber 51g||204 %|
|Sugars, other 102.8g|
|Protein 95.8g||137 %|
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Calories per serving: 3619
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