This recipe taught me the real trick to flavoring nuts without grease: coat the nuts with egg while before coating them with the seasoning. The resulting nuts might not look as pretty as spiced nuts made with a coating of oil but they aren’t as messy, especially on your guest’s fingers.
“God gives the nuts, but he does not crack them.” —Franz Kafka
|(Tammy Quackenbush photo)|
I used Japanese curry powder in this recipe. Don’t be alarmed that I’d refer to a recipe that uses Japanese curry as “Korean-style.” A Korean friend of mine once asked me what I thought the difference was between Japanese and Korean curry powder.”Very little,” I replied.
“You’re right; it was a trick question,” he said. Read the full story