How to turn your boring raw nuts into crunchy, lips-smacking treats your family will love!
Raw nuts of any kind are full of everything you need for a healthy boost to your body. They are great for your heart, your liver, your brain, your sleep pattern, your energy levels and basically are top superfoods in a little package. Nuts hold protein, zinc, iron, magnesium and a bunch of vitamins and minerals that your body needs to stay healthy. If you are bored of chewing on raw nuts then here are some tasty recipes that will turn a bland nut into a spicy, spectacular snack!
Savory Spiced Pecans – Great for snack and salads
Makes 4 cups
4 cups (1 pound) pecans halves
1/3 cup (5 1/3 tablespoons) unsalted butter, melted
2 teaspoons Worcestershire sauce
1 1/4 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon Tabasco sauce, or to taste
1/4 teaspoon cayenne pepper, or to taste
Preheat oven to 300°F.
Place pecans in a large mixing bowl. In another bowl, whisk together the melted butter, Worcestershire sauce, salt, garlic powder, ground mustard, Tabasco, and cayenne. Pour the butter mixture over the pecans and stir until well combined. Taste a pecan and add more Tabasco or cayenne if desired.
Arrange the pecans on a large sheet pan and bake for 20-22 minutes until toasted and lightly browned, stirring halfway whilst cooking to prevent burning. Remove from oven and cool completely, tossing occasionally, before transferring to an airtight container.
Honey Roasted Cashew – Great for snacks and party treats
16 ounces Cashew
⅓ cup honey
½ cup granulated sugar, divided
½ teaspoon salt
½ teaspoon cayenne pepper
Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
Place cashews in a large bowl. Microwave the honey in a medium bowl for 30 seconds (it will begin to bubble). Remove from the microwave and stir in ¼ cup of the sugar, the salt and cayenne pepper. Immediately pour the mixture over the cashews and stir with a wooden spoon until they are all coated with the honey mixture.
Transfer cashews to the prepared baking sheet and spread into a single layer. Bake for 20 to 30 minutes, stirring every 5 minutes, until they begin to turn a golden brown. Remove from the oven and allow to sit for 2 minutes, then stir the cashews. Sprinkle 2 tablespoons of the sugar over cashews and stir to coat evenly. Spread the nuts out into a single layer and sprinkle with the remaining 2 tablespoons of sugar. Allow to cool completely.
Once cool, break apart any cashews that are stuck together. Store in an airtight container at room temperature for up to 2 months.
Butter-toasted Hazlenuts – A kick start to any miserable day!
3 cups hazelnuts
1 tablespoon unsalted butter
1/4 teaspoon fine ground sea salt
1 tablespoon thyme leaves, fresh
zest of 1/2 orange
zest of one lemon
Place the hazelnuts in a single layer on a rimmed baking sheet. Toast in a 375F degree oven for about 15 minutes or until the nuts become fragrant. Remove from the oven.
In a large skillet over medium-high heat warm the butter. You want the butter to get toasted and fragrant, this takes a minute or so. If you can see any of the little frothy-looking butter solids in the pan, they should start to turn golden. Stir in the salt, and now add the hazelnuts. Stir to get the nuts coasted in butter, and stir in the thyme - it might pop and hiss a bit - that's o.k. Saute for about a minute and then finish with the orange and lemon zests, save a bit of the zest for garnish if you like.
Remove the nuts from heat, and when they have cooled a little, taste to see if you need to add more salt. Serve warm or at room temperature.