Every recipe with nuts that we haven’t posted yet. I’m sure we missed a couple.
- 3 Tablespoons oil
- 2 cups nuts
- ½ cup sugar
- 1½ tablespoons salt
- 1½ teaspoons cumin
- 1 teaspoon red pepper flakes
- 1 Tablespoon sugar
- Heat oil over medium in a heavy pot. Add nuts, sprinkle ½ cup sugar.
- Saute until sugar carmelizes.
- Remove to heavy metal bowl, toss immediately with salt, cumin, pepper, and 1 T sugar. Store airtight.
- 4 cups walnut pieces
- 1 cup sugar
- Heat wok to medium-high.
- Add nuts.
- Add sugar in 1/4s, tossing and stirring after each addition. The trick is to melt the sugar onto the nuts rather than burn it on.
- Cool completely before storing covered.
- ½ cup maple syrup
- 2 Tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup pecans (whole)
- Heat maple syrup, butter, salt, cinnamon, nutmeg, and pecans in a heavy frying pan over medium heat, stirring constantly with a wooden spoon until mixture begins to boil.
- Boil 5 minutes, stirring constantly.
- Spread nut mixture on baking sheet. Place baking sheet on rack to cool. When completely cool, break into shards.
- 6 cups almonds (in skin)
- 2 Tablespoons fish sauce
- 2 Tablespoons olive oil
- 2 Tablespoons onion powder
- 2 Tablespoons garlic powder
- 1 teaspoon cayenne (to taste)
- ⅓ teaspoon black pepper (optional – but advised)
- ½ teaspoon salt (kosher)
- Blanch almonds in skin. As soon as you can touch them, peel eachalmond by squeezing it, aiming into a good size mixing bowl.
- Toss with fish sauce and oil.
- Toss well with remaining ingredients.
- In a 215-degree oven (i.e., less than 250) roast one or more trays, stirring every 15-20 minutes. Careful not to burn, particularly from halfway through.
- Store in airtight container, a week or more. In humid weather they’ll get soggy sooner.
- 3-4 cups almonds (in skin)
- 2 fish sauce
- 1 teaspoon garlic powder (prepped)
- cayenne (optional – to taste)
- cumin (optional – to taste)
- salt (kosher)
- Blanch almonds in skin (about 15 seconds). As soon as you can touch them, peel each almond by squeezing it, aiming into a good size mixing bowl. Drain and rinse in cool water.
- Toss with fish sauce, salt, and garlic powder (and optional cayenne and cumin).
- Spread on a cookie sheet, one layer.
- Roast at 225-250F till golden tan, stirring with hands every 5-8 minutes.
- What about melted butter?
- liquid smoke