Spicy nut snack

Name: Spicy nut snack
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 Eggs (Gr. M); 4 TABLESPOONS Corn semolina (polenta); 7-10 Tbsp 4 1/2 tablespoons cornstarch; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 1/2 l oil for frying; 100 g mixed nuts (e.g. almond, cashew and walnut kernels); 2 TABLESPOONS Curry Powder; 2 TABLESPOONS Sweet peppers; 5 small transparent bags

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

2 Eggs (Gr. M)
4 TABLESPOONS Corn semolina (polenta)
7-10 Tbsp 4 1/2 tablespoons cornstarch
7-10 Tbsp Sugar
7-10 Tbsp Salt
1/2 l oil for frying
100 g mixed nuts (e.g. almond, cashew and walnut kernels)
2 TABLESPOONS Curry Powder
2 TABLESPOONS Sweet peppers
5 small transparent bags

Directions

1
Mix eggs, semolina and starch. Season with sugar and salt. Heat the oil in a wide pot to approx. 160 °C. Using a fork, pull the nuts through the semolina mass one after the other, scrape off the edge of the bowl and bake in portions in hot oil for 5-6 minutes until golden brown.
2
Lift out with a skimmer and let it drip off briefly on kitchen paper.
3
Roll the still hot nuts half in curry and half in paprika. Let the nuts cool down and pack them in bags. Store in a dry place. Keeps for 2-3 weeks.