Deez Nuts

By Hot Knives from August 15, 2007

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We figured that an assortment of awesome cocktail nuts would be the perfect accompaniment to the end of a huge bike ride, and the beginning of a beer bust. It was a model marriage.

These three nut recipes work extremely well together both in term so of taste and timing. While you don’t necessarily need to make all three at once, the cook times for these three make for some pretty sweet simultaneous preparation. If you feel it, you can heat and plate these three types of nuts for a triple threat single landing-which will subdue even the most ravenous of party guests.

The main thing to keep in mind when working with nuts is: they continue to cook after they come up to temperature. When you are roasting, toasting, frying etc. raw nuts, you really only need to start seeing color change to warrant removal from flame.

Sweet Pistachio Meat

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2 cups raw pistachio meat
3 Tbs. extra virgin olive oil
2 Tbs. Maple syrup
2 Tsp. Ground Nutmeg

1. Turn your oven up to 400.
2. In a small roasting pan, toss the pistachio meat with the olive oil. Place the pan in the oven for about 10 minutes. Check them around the 8 minute mark; if you hear some nice sizzling, and the nuts are starting to brown, remove from the oven.
3. The second the nuts come out of the oven hit them with the syrup and the nutmeg.

Thai Peanuts

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4 cloves garlic
2 serrano chilies
2 cups raw blanched peanuts
¼ cup canola oil
1 Tbs. sea salt
2 Tbs. Sweet Chili Sauce

1. Heat a wok on medium heat and add the oil when the pan is hot.
2. Peel and slice the garlic, slice the chilies in half. By now the oil should be hot, so throw the garlic, chilies and peanuts into the oil. Agitate constantly until the peanuts begin to brown.
3. Toss the peanuts with sweet chilies sauce and salt.

Cajun Cashews

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2 cups raw whole cashews
3 Tbs. extra virgin olive oil
1 Tbs. Cajun seasoning
1 Tbs. sea salt

1. Heat a large heavy bottomed skillet (cast iron if you have it) with medium flame. Add 2 Tbs. of the olive oil when the pan is hot.
2. Add the Cashews, agitating often, until they begin to show some brown along their long edges, about seven minutes. When more than less are turning colors, add the remaining olive oil and cook for an additional minute.
3. Transfer the still hot nuts to a salad bowl and toss with Cajun seasoning and sea salt.

Beverage: Samuel Smith's Oatmeal Stout
Soundtrack: The B52's "Rock Lobster"

<< | Posted on August 15, 2007 at 8:52 AM | >>

Comments (2):

Those nuts were the best.

Posted by rev.dak @ August 17, 2007 2:19 PM

Doze nuts?

Posted by Jon @ August 17, 2007 5:13 PM

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