ASG loves to roast and season its own nuts, especially in the Fall and Winter. It's such an easy, satisfying way to enjoy nuts and really make them your own. What a great way to flavor and enjoy protein that can go great with virtually anything.
Next we are going to explore four different options that we made just for Thanksgiving. The options are literally endless - so don't think you have to stick to these. That said, we like these as examples because they run the gamut of sweet and savory. ASG will explore more of these as the season progresses - so stay tuned and check in weekly!
Everything below was done using a cast iron skillet (the best in our opinion for this application) and salted butter where applicable. PLEASE be careful when cooking nuts, they can deceptively be hotter than one thinks - take precaution and allow all nuts to sufficiently cool before serving.
Also - hint: have all of your spices, aromatics and other components ready before you start, things go quickly and you'll want it handy.
Vinegar and Dill Cashews
Ok, I'm stacking the deck because these turned out to be my favorite.
First, we use the cast iron skillet on medium heat, allowing the pan to sufficiently warm. Next, we place the uncooked cashews as a single layer on the pan, without oil or butter for this one.
Monitor, burning will ruin. Move the nuts around as they get sufficiently browned (not too dark). This shouldn't take more than 7 minutes.
Add a splash of apple cider vinegar, about 1/2 cup - be careful of steam, and move the nuts around to get sufficiently covered. While they are still moist from the vinegar, add about a tablespoon of kosher salt, continuous stirring to get it covered.
Next, add a heaping tablespoon of dried dill, and a half-tablespoon of dried parsley. Crack in some fresh pepper. Continuously stir for another 7 minutes.
Turn off the skillet. Remove nuts as quickly (and safely) as you can to a bowl to cool. After it cools - enjoy!
Clean skillet thoroughly between batches.
Spicy Salted Almonds
This one is very umami and savory, the feedback is that it needed more sweet - but I went for this one for a reason. It was very similar to the dry rub for the Spicy Turkey Leg recipe.
Warm skillet over medium heat, allow to come up to temperature, at least 6 minutes. Add salted almonds in a single layer and stir for a few minutes to allow them to brown (never burn).
Add a light amount of olive oil, about 2 teaspoons. Mix thoroughly. As they are already salted, I don't add any more. I do start off with some fresh cracked pepper. Then, equal parts of: generous cayenne pepper and onion pepper...then light amounts of turmeric powder, curry powder and a wee bit of whole peppercorns. The house will now smell wonderful.
Stir constantly to get the spices to be dispersed - don't allow to burn, so go on for no more than 7 minutes. Turn off stove and carefully remove nuts to serving bowl. Allow to cool.
Curry Turmeric Pumpkin Seeds
We did a similar take a few weeks back with the ASG Pig and the Pumpkin recipe - saving the pumpkin seeds for just this very reason. The ones we used were baked, but not browned yet.
In a clean skillet, bring up to medium heat. Brown the pumpkin seeds - now, we caution, pumpkin seeds will brown faster than other nuts. Don't go more than a few minutes.
Add light olive oil, similar to the almonds recipe above. Then equal parts of onion powder, garlic powder, salt, fresh cracked pepper, dried parsley, one dried chili and one dried bay leaf. Add a little less of curry powder and even a little less of turmeric - a little goes a long way. Mix thoroughly for about 7 minutes - you'll note that the aromatics will start to dry. Turn off stove.
Quickly remove nuts from pan, carefully, and remove the dried chili and bay leaf. When cool - serve!
Brown Sugar and Nutmeg Cashews
This was my next favorite of the day. Cashews really lend themselves to the spice or sweets - in this case, they really responded to the butter, brown sugar and nutmeg.
As before, bring your clean skillet up to medium heat. Cook the cashews until they brown, without any oils or butter - being careful not to burn.
Add two teaspoons (pats) of salted butter to the skillet, mixing constantly to get the cashes slathered in the butter. And two pinches of salt and continue mixing. Turn down skillet to low heat.
Add two tablespoons of brown sugar, two pinches of dried nutmeg. Stir. Turn off skillet. Add two teaspoons of granulated white sugar and stir as the skillet cools. At this point, this should be sufficiently stirred. Remove carefully from skillet to serving bowl. Allow to cool before serving.
All in all - just so much fun and easily a hit!
Be sure to troll around the site for more ideas...
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