Spicy Sugar Nuts
2 (sticks) butter (1 cup) 1 (14-ounce) can Eagle Brand.
Sweetened Condensed Milk (NOT evaporated
milk)1 tablespoon vanilla 1 pound cashews 1 pound pecans
1/2 cup granulated sugar 2 tablespoons Kosher salt 2
tablespoons chili powder (blend of chili peppers,
spices and salt)
Preheat oven to 375 In large saucepan over medium heat, melt
butter. Gradually add Eagle Brand.. Cook for 5 minutes
stirring continuously while mixture is at a slow boil.
Remove from heat. Stir in the vanilla. Immediately add all
the nuts and stir until the nuts are coated. Place entire
nut mixture onto a cookie sheet (with sides) and bake for 15
minutes. Stir nuts intermittently while baking. Cool
completely on cookie sheet stirring nuts so they stay in
pieces and dry. Cool for 30 minutes then place half of the
batch of nuts each in gallon sized zip bags. In one bag add
granulated sugar and in the other add the kosher salt and
chili powder. Shake each bag until all nuts are coated.
Store covered at room temperature.
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