Servings: —
Source: Fine Cooking 12/2001 pg 62
If there’s one thing I always keep on hand during the holidays, it’s a stash of roasted nuts, seasoned in a variety of ways. When friends drop by, a bowl of Spicy Maple Walnuts, Malabar Pecans, or Parmesan Almonds makes the perfect snack with cocktails. I also like to pack the nuts into decorative tins or jars and give them as gifts.
Make it a cardinal rule to start these recipes with high-quality nuts. Search out a bulk purveyor, like a natural-foods store, where you can see if the nuts look shriveled, meaning they’re old. Nut oils are especially perishable and can quickly turn rancid, so try to taste before you buy. If you’re not using the nuts within a few days, refrigerate them for up to two weeks or freeze them for up to six months.
The challenge in making seasoned nuts is getting the seasonings to stick. Egg whites do a thorough and even job of this, although the resulting heavy and opaque coating somewhat obscures the look of the nut. Melted butter is the other option; the result is a glossy, oiled nut with a lighter dusting of seasoning. The butter option also gives you the flexibility to either roast or microwave the nuts. The microwave is quicker, but the oven gives you crisper texture and richer, toastier flavor and color. Either way, once you try my recipes, you can vary the flavors and create your own signature savory nut.
Ingredients
Directions
Spicy Maple Walnuts
These nuts continue to toast a bit from the intense heat of the glaze, so don’t overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts are also great this way.
Yields 4 cups.
4 Tbs. unsalted butter
1/3 cup pure maple syrup
6 quarter-size slices fresh ginger, halved
1 Tbs. water
I tsp. ground ginger
1 tsp. salt
1/4 tsp. Tabasco, or to taste
1 lb. (4 cups) shelled walnuts
In a conventional oven – Heat the oven to 300°F. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 1 5- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they’re done. Don’t touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.
In a microwave – Put the butter in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to melt the butter. Add the remaining ingredients except the nuts and heat for 3 min. on high. Stir to combine. Add the nuts, stirring and tossing to coat them with the glaze. Microwave on high for up to 9 min., stirring at 2-min. and then 1 -min. intervals to redistribute the coating and prevent scorching. When all the liquid has caramelized, they’re done. Don’t touch them; the caramelized sugar is extremely hot. Carefully slide the nuts onto a foil-lined rack to cool.
For either method-Store in airtight containers or plastic freezer bags.
Malabar Pecans
All nuts burn easily because of their high oil content. Be vigilant and test frequently for doneness. The beckoning aroma of well-roasted nuts will signal their rescue. Taste the nuts when they’re cool and adjust the seasonings with a final light dusting of spices. Yields 4 cups.
4 Tbs. unsalted butter
2 Tbs. canola oil
1 Tbs. Madras curry powder
2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. cayenne
I lb. (4 cups) shelled pecans
In a conventional oven-Heat the oven to 300°F. Heat all the ingredients except the nuts in a small saucepan over medium heat to release the flavors and dissolve the salt. Pour the mixture into a large bowl and add the nuts. Toss and stir the nuts to coat them thoroughly. Spread them in a single layer on a foil-lined jellyroll pan. Bake for 30 min., stirring well every 10 min., until the nuts are deeply browned. Slide the foil out of the pan onto a cooling rack and let the nuts cool completely.
In a microwave-Put all the ingredients except the nuts in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to release the flavors and melt the butter. Stir to combine. Add the nuts, tossing and stirring to thoroughly coat them. Toast the nuts on high for 6 min., stirring well at 2-min. intervals to redistribute the seasonings. Rotate the dish occasionally if your microwave doesn’t have a carousel. Spread the nuts on a length of foil to cool.
For either method-Store in airtight containers or plastic freezer bags.
Almonds with Parmesan, Rosemary & Fennel
A combination of blanched and skin-on almonds gives this mix great eye appeal. Yields 3 cups.
Olive oil for the pan
1 Tbs. chopped fresh rosemary leaves
2 tsp. salt
1 tsp. fennel seed
1/4 tsp. freshly ground black pepper
2 egg whites
1/2 cup finely grated Parmesan cheese
1/2 lb. (1 1/2 cups) blanched almonds
1/2 lb. (1 1/2 cups) skin-on almonds
Heat the oven to 300°F. Line a jellyroll pan with foil and spray or brush lightly with olive oil.
Grind the rosemary, salt, fennel, and pepper in a spice mill to a fine powder, or mince the rosemary and grind the mixture in a mortar and pestle. In a large bowl, whisk the egg whites until they foam. Add the spices and cheese. Whisk again to combine. Add the nuts, stirring and tossing to thoroughly coat them.
Spread them in a single layer on the foil-lined pan. Bake for 45 min., stirring every 1 5 min. to redistribute the coating. The nuts will stick to the foil at first and need to be gently pried loose to expose them evenly to the heat. Slide the nuts, on the foil, onto a rack to cool.
Store in screw-top jars or airtight tins; plastic may cause the crisp coating to soften.
Spiced Pecans
This recipe makes enough for the stuffing, with extra to serve as nibbles before the meal.
Yields 4 cups.
4 tsp. salt
1/2 tsp. cayenne
1 tsp. each ground white pepper, nutmeg, cloves, and allspice (or 4 tsp. quatre épices)
4 cups pecan halves (about 12 oz.)
1/4 cup butter, melted
1/3 cup dark maple syrup (or 1/2 cup regular maple syrup)
Up to two weeks ahead:
Heat the oven to 350°F. In a medium bowl, toss together the salt, cayenne, white pepper, nutmeg, cloves, and allspice. Add the pecans and toss well. Drizzle the melted butter over the pecans and mix well. Turn out onto a rimmed baking sheet, scraping any spices and butter from the bowl and spreading the nuts into one layer. Bake until lightly toasted, stirring occasionally, about 9 min. Drizzle the maple syrup over the nuts, stir to combine, and bake about 10 min. longer, until the nuts turn glossy and slightly dark. Let the nuts cool in the pan for 30 min. and then scrape the nuts and any maple drippings into a bowl; break up any large clusters. Reserve 2 cups of the nuts; chop the remainder very coarsely. Label and store the chopped nuts (for the stuffing) and the whole nuts (for nibbling) separately in the freezer in zip-top bags.