Mexican-Spiced Almonds, Peanuts, and Pumpkin Seeds
Appears in Cook's Illustrated November/December 1999
WHY THIS RECIPE WORKS
While developing a tasty but neat spiced nuts recipe, we eliminated two popular methods—boiling the nuts in syrup and tossing them in butter—straight off. The former made the nuts sticky, and the latter dulled their flavor. A third method, ...