2 sticks butter
14 oz condensed milk , sweetened, not evaporated
1 tbsp vanilla extract
1 lb cashews
1 lb pecans
½ cup granulated sugar
2 tbsp kosher salt
2 tbsp chili powder, blend of chili peppers, spices and salt
Preheat oven to 375 degrees F.
In large saucepan over medium heat, melt butter.
Gradually add Eagle Brand condensed milk.
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.
Sugar: 61g
:
Calcium: 296mg
Calories: 1509kcal
Carbohydrates: 89g
Cholesterol: 22mg
Fat: 124g
Fiber: 11g
Iron: 8mg
Potassium: 1166mg
Protein: 27g
Saturated Fat: 21g
Sodium: 2439mg
Vitamin A: 3027IU
Vitamin C: 3mg
