Archive for the ‘Nuts’ Category

Sweet & Spicy Nuts

Saturday, December 31st, 2016

For Christmas this year I made several versions of Sweet & Spicy Nuts and they were a big hit. The original recipe is here.

I made 3 different versions. In two versions, I used a prepared curry powder because I discovered that I did not have any cumin. One of those batches I made spicy with some extra cayenne pepper. I really liked this version.

The third version I made was vegan. I used coconut oil in place of butter, and for spices I added similar spices I used for the Golden Milk recipe (cinnamon, ginger, nutmeg, turmeric, black pepper). I also added a couple of tablespoons of unsweetened shredded coconut to the nuts before adding the syrup and baking.

Sweet, spicy, crunchy, and delicious!

Sweet, spicy, crunchy, and delicious! Bonus – they’re super easy to make, too!

These will make a wonderful New Year’s Eve snack, too. Why not prepare a batch today?

A Little Holiday Baking

Monday, December 7th, 2015

So, these happened today. Let the holiday gift prep begin. Have you been naughty, or nice?

Rosemary Roasted Cashews

Rosemary Roasted Cashews

Spiced Nuts

Sweet, Salty, Spicy Nuts

Peppermint Biscotti

Butterscotch Chocolate Chip Cookies & Peppermint Biscotti

Classic Shortbread

Classic Shortbread

For the recipes, see:

Rosemary Roasted Cashews

Sweet, Salty, Spicy Party Nuts

Peppermint Biscotti

Shortbread Cookies

The Butterscotch Chocolate Chip cookie recipe is still in testing and I’m not quite ready to share it.

Rosemary Roasted Cashews

Thursday, November 27th, 2014

These are based on an Ina Garten recipe. The only modification I made was to use olive oil in place of the butter. They are positively wonderful! I am looking forward to serving these tomorrow – I am taking care of the appetizers for Thanksgiving this year.

This is a must try recipe! Sweet, salty, spicy, and delicious!

Foodie Explorations: Spicy Almonds #3

Saturday, November 22nd, 2014

Here is another version of the Spicy Almonds. I added garlic salt and just a touch of sweetness, but I forgot the lime juice. Next batch will be basically this with a squeeze of lime juice.

Spicy Almonds #3

1 cup raw whole almonds
1 teaspoon olive oil
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon garlic salt

Preheat oven to 350 degrees Fahrenheit. Combine nuts, olive oil, chili powder, cayenne pepper, and sugar and stir to mix well. Spread in a single layer in a baking dish. Bake for about 30-35 minutes. Watch your time and temperature carefully as nuts can go from perfection to burned in an instant.

Remove from the oven and place on a cooling rack. Sprinkle with garlic salt and allow to cool a bit before eating.

Serve warm or cool completely before packing in an airtight container.

The touch of sweetness balances out the spiciness of the cayenne.

 I’ve got to get this down soon, because this will be on the appetizer table for Thanksgiving!

Foodie Explorations: Spicy Almonds #2

Tuesday, November 18th, 2014

I made a few changes to the first recipe:

  • Increased chili powder and cayenne pepper to 1 teaspoon each.
  • Roasted for 30 minutes.
  • Salted after roasting, immediately after removing from the oven.

Spicy Almonds

These are too spicy for me. Next batch I think I’ll try 1 teaspoon chili powder and 1/2 teaspoon cayenne. Next batch I might add a bit of cinnamon to add just a hint of sweetness.

Foodie Explorations: Spicy Almonds #1

Sunday, November 16th, 2014

I’m gearing up for the holiday season and working on some treats that are flavorful and healthier than standard fare at most holiday feasts. These nuts are inspired by the spicy almonds served at Gloria Ferrer Caves & Vineyards.

Spicy Almonds #1

1 cup raw whole almonds
1 teaspoon olive oil
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
squeeze of fresh lime juice

Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in a dish and stir to mix well. Spread in a single layer in a baking pan. Bake for about 15 minutes. Watch your time and temperature carefully as nuts can go from perfection to burned in an instant.

A squeeze of fresh lime adds a fresh brightness that complements the spiciness of the cayenne.

Just a touch of spicy heat.

Foodie Exploration Notes For the Next Batch …

  • Bake a bit longer, probably 25 – 30 minutes to get more crunch.
  • Add the salt after the nuts roast, while they’re still hot.
  • Go a bit spicier!