Re: [CH] More recipes for spicy nuts?
ChileBuzz (chilebuzz@earthlink.net)
Wed, 22 Dec 2004 16:21:28 -0500
Good topic, interests me, too. Got over 300,000 hits on Google on simple
search using terms recipe hot spicy nuts <grin> Here's a handful of
recipes just from RecipeGoldMine that "look" flavorful -- but there's all
kinds of flavors to go for. Depends on what you like. Adjust heat to your
taste. The pequin chiles recipe looks downright lethal to me. Of course,
adding Jim Campbell's Red Savina to any recipe would get you hab flavor and
all the "punch" you can handle. I just pop the cap and start sneezing.
LOL.
CBuzzzzzz
*** Hot Peanuts (Cacahuates con Chile)
1/2 cup vegetable oil
1/4 cup pequín chiles
8 cloves garlic, peeled
2 cups raw Spanish peanuts, shelled
Place the oil, chiles and garlic in a small saucepan and warm over low heat
for 3 minutes. Do not allow the mixture to come to the simmering point.
Blend the mixture for 2 minutes and let it stand for 1 hour.
Blend again for 1 minute, then strain the mixture into a small container.
Toss the peanuts with 2 teaspoons of the flavored oil until they are well
coated; place them in a large cast iron skillet. Place the skillet with the
peanuts into an oven preheated to 300 degrees F and roast them, stirring
every 5 minutes, for a total of about 30 minutes.
Remove the skillet from the oven and allow to cool for 30 minutes. Salt
peanuts to taste, then serve.
*** Honey-Fire Nuts
4 cups whole almonds or Brazil nuts
1 tablespoon ground cumin
1 tablespoon honey
1 tablespoon apple juice or water
1 1/2 teaspoons crushed red pepper flakes
Place nuts in large bowl and lightly spray with water. Sprinkle with cumin,
tossing well.
In small saucepan over low heat, combine honey, apple juice and red pepper
flakes. Bring to boil. Remove from heat and drizzle over nuts.
Place nuts on ungreased baking sheet. Bake at 300 degrees F for 30 minutes,
turning them every 10 minutes until lightly browned.
Before serving, heat cool nuts for a few minutes in a 300 degree F oven.
They are best served warm.
*** Sweet Spiced Nuts
1/4 cup honey
4 teaspoons Thai green curry paste or hot curry powder
2 teaspoons olive oil
1 1/4 teaspoons salt
1 cup cashews
1 cup macadamia nuts
1 cup almonds
1 cup pecan halves
1/3 cup sweetened shredded dried coconut
In a bowl, mix honey, curry paste, olive oil and salt. Add all the nuts and
the coconut; mix well. Spread in a single layer on a 15 x 10-inch pan. Bake
at 300 degrees F, turning often with a wide spatula, until nuts are dark
gold, about 30 minutes.
Remove from oven and turn nuts often as they cool. Serve warm or cool.
Yields about 4 cups.
NOTE: If making nuts up to 1 week ahead, cool, package airtight, and chill.
*** Garlic-Hot Pepper Almonds
These peppery toasted almonds can be prepared up to two weeks ahead and
stored in an airtight container.
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon minced garlic
1/2 teaspoon dried hot red pepper flakes
3 cups whole blanched almonds
Coarse sea salt
In a large skillet over moderate heat, heat olive oil and butter. When
butter foams, add garlic and stir until fragrant. Add pepper flakes and
stir an additional 15 seconds. Add almonds and stir continuously until nuts
are well coated and lightly toasted. Add salt to taste. Drain nuts on paper
towels and let cool. Serve at room temperature.
Makes 3 cups or 12 servings.
Per serving (per 1/4 cup): 282 calories; 24.3 g fat (3.3 g saturated fat;
78 percent calories from fat); 7.7 g carbohydrates; 5 mg cholesterol; 87 mg
sodium; 8.4 g protein; 4.9 g fiber
*** Chipotle Honey Glazed Nuts
Source: Sunset magazine - November 1996
2 dried chipotle chiles
1/4 cup honey
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon cayenne, or more to taste
3 cups assorted nuts (hazelnuts, almonds, pine,
macadamia, pecans, pistachios, walnuts)
Spread shelled nuts (except macadamias) in a single layer on a baking pan.
Bake in a 350 degree F oven, stirring often, until golden. Allow 5 to 7
minutes for pine nuts; 8 to 10 minutes for pecans, pistachios, and walnuts;
about 15 minutes for almonds and hazelnuts. Macadamias need lower heat
because they scorch very easily; roast them at 300 degrees F for about 20
minutes. Watch nuts carefully since they brown quickly. For more toasted
flavor, bake nuts to a darker color.
Remove and discard chile stems. Whirl chiles, with seeds, in a blender or
food processor until finely ground.
In a bowl, mix ground chiles, honey, sugar, oil, salt and cayenne. Add nuts
and stir until coated with seasonings. Pour nuts onto oiled 15 x 10-inch
pan; shake into 1 layer. Bake in a 300 degree F oven, stirring often, until
golden brown (under skins, if not blanched) and honey mixture hardens, 25
to 30 minutes. If necessary, push nuts apart; cool in pan. Serve, or store
up to 3 days.
Yields 3 cups.
To blanch: Remove shells. Immerse nuts in rapidly boiling water until the
skins shrivel and loosen, 15 to 20 seconds. Drain; set aside to cool. The
skin should slip off easily when rubbed or pinched off.
*** Candied Chile Pecans
1 cup water
1/2 cup granulated sugar
1/2 cup unsulphured dark molasses
2 teaspoons ground dried red chile
1/2 teaspoon salt
2 cups pecan halves
Preheat the oven to 250 degrees F. Grease a 12 x 9-inch baking dish.
In a heavy saucepan, bring all the ingredients except the pecans to a boil
over high heat. Add pecans, stir well, and reduce the heat to simmer. Cook
the pecans for 10 to 12 minutes, stirring occasionally, until the syrup has
been well reduced.
With a slotted spoon, transfer the pecans to the baking dish. Bake the nuts
for about 1 1/2 hours, stirring them about halfway through the cooking
time. When ready, the pecans will be dark brown and crunchy. Stir them a
few more times, and transfer them to wax paper to cool.
If tightly covered, the pecans will keep at least a week.