There is no big story behind this one. I had a bag of natural almonds, I had some time, I roasted them. They were delicious. I thought I’d share.
Pop open a beer, get your strong arm out and make this now.
Spicy Nuts – yields ~800g
This recipe is Banting friendly. Zero / low carb-beer or kombucha is suggested as accompaniment.
You will need
- 800 g natural almond kernels (or other nut/s of your choice such as walnuts, pecans, peanuts, cashews), sifted to remove debris and loose skin
- 1 Tablespoon coconut oil
- ½ teaspoon ground red chilli / chilli powder
- ¾ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¾ teaspoon sea salt
- ½ teaspoon cracked pepper (optional)
- Prepare the spice mix by combining the chilli, cumin, turmeric, salt and pepper (if using) in a small bowl. Set aside.
- Pop the heaviest heavy bottomed saucepan you can find on medium heat. You want a pot that will retain heat and help the nuts roast slowly without scorching the skins.
- When the pot is evenly hot, tip the nuts in and use a large wooden spatula / paddle to keep them moving. Do NOT step away from the pot or you will lose the nuts, they burn easily. Keep everything moving at all times. This is why you need the beer!
- Once the nuts are evenly heated, add the coconut oil. Keep stirring the nuts until the are evenly coated in the coconut oil.
- Make sure all windows are open and the rangehood fan is on. Then add the dry spice mixture. This stuff smells amazing but the chilli can irritate your nasal passages and eyes once it gets airborne.
- Keep stirring and ensure the nuts are evenly coated in the spice mix. Make sure no spice is sitting at the bottom of the pot, keep it all moving.
- The nuts will eventually make cracking sounds. Turn down the heat.
- Test doneness by setting aside a couple of nuts to cool before tasting. When they are close to the desired level of crunch, turn off the heat and continue stirring. The residual heat within the nuts and in the pot will keep them roasting. All up, about 15-20 minutes should have passed (depending on the type and size of nuts used and variation in heat settings).
- Spread the toasted nuts on two lined baking trays to help them cool. They will continue to make crackling sounds.
- Allow to cool completely before storing in an airtight container in a cool, dry place. The nuts will keep for up to two months if stored properly.
- Great with beer or enjoy the nuts on their own. Just try not to eat them all at once.