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Recipe by Southern Living December 2008

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Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe Summary

prep:
10 mins
bake:
50 mins
cool:
20 mins
total:
1 hr 20 mins
Yield:
Makes about 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

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  • Chili-Roasted Black Eyed Peas: Substitute 2 (8-oz.) cans black-eyed peas, rinsed and drained, for chickpeas. Proceed with recipe as directed.

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