Spicy Nut and Raisin Mix
Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)

Yield: About 4 cups

• 2 Tablespoons peanut oil
• 2 garlic cloves, crushed to a paste
• 2/3 cup almonds with skins
• 2/3 cup pecans
• 2/3 cup unsalted cashew pieces or pistachios
• 3 teaspoons Worcestershire sauce
• 2 teaspoons chile powder mix
• 1 teaspoon cayenne
• 1/2 teaspoon freshly ground pepper
• 1 1/3 cup thin pretzel sticks, broken in 1-inch pieces
• 1 cup golden raisins
• 1 teaspoon salt
• Pinch of sugar

Preheat the oven to 350°F.

Heat the oil in a large cast iron skillet over medium heat. Sauté the garlic 1 to 2 minutes. Add the almonds, pecans, cashews, Worcestershire sauce, chile powder, and cayenne and mix well. Stir in the pretzels and cook, stirring frequently, 3 to 4 minutes. Transfer to a baking sheet. Add the remaining ingredients and bake, shaking the pan and stirring occasionally, 8 to 10 minutes. Turn the mixture into a serving dish and cool.

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