3/8 cup vegetable oil
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon turmeric
Dash of cayenne pepper (optional)
3 cups walnuts
Preheat oven to 275 degrees F.
In a heavy deep skillet, combine all ingredients except nuts and salt, and place over medium heat. When oil is hot (do not let burn), add nuts and stir until well coated. With a slotted spoon, transfer nuts to a shallow ungreased baking pan and place on top rack of oven. Bake for 10 to 15 minutes until nuts are crisp. If using salt, sprinkle hot nuts and place on wire rack. Allow to cool completely before storing in a tightly covered container.
These keep well in a cool dry place for up to a month. Makes 3 cups.