Melba's Jammin said:
what if I don't have blanched almonds and don't want to buy them
(considering that i just spent 9 bucks on whole almonds)? Will leaving
the brown skin on render them cheesey, low class, plebeian, *ordinary*,
untouchable, or, quel horror, spiced almond wannabes?
I need a recipe, too, btw.
--
http://www.jamlady.eboard.com, updated 12-1-05, Oodles of Noodles
Here is my collection of spiced nuts. I have another
good one with almonds at home. I'll see if I can find
it.
Kate
SPICY CASHEWS
2 c. raw cashews
1/4 t. salt
pepper
1/4 t. cayenne
1/2 t. gr. roasted cumin seeds
1 c. golden raisins (optional)
Deep fry the cashews (put about 1" of oil in an 8" frying pan) until
reddish brown. Drain on a towel. While still very hot sprinkle with
salt, black pepper, cayenne, and cumin and toss. (From Madhur Jaffrey's
Spice Kitchen.)
ICED NUTS
1 1/2 cups blanched whole almonds or cashews
1/2 cup sugar
1/2 teaspoon vanilla
2 tablespoons butter
Line a baking sheet with foil; butter foil and set aside. Combine nuts,
sugar, and butter in a heavy, 8" skillet. Cook over medium heat,
stirring constantly, about 9 minutes or until sugar melts and turns a
rich brown color. Remove from heat. Immediately stir in vanilla.
Spread on prepared baking sheet. Cool and break into clusters.
HOT SHOT CHERRIES
2 cups pecan halves
1 cup dried [censored] cherries
2 tablespoons Worcestershire sauce
1/2-1 teaspoon cayenne pepper, or to taste
1/2 teaspoon garlic powder
1/2-1 teaspoon seasoned salt, or to taste
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1-2 tablespoons vegetable oil
In a medium bowl, combine pecans and cherries. In a small bowl, combine
Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin, and
oregano; mix well. Pour over pecan mixture; stir to coat. Heat oil in
a large skillet over medium heat. Add pecan mixture. Cook, stirring
constantly, 4-5 minutes. Do not allow mixture to burn. Remove from
heat. Spread pecans on waxed paper to cool. Store in a tightly covered
container. Makes about 3 cups.
Notes: My version uses cashews and/or almonds since I don't like
pecans. When I can't get
dried cherries (or can't afford them) I use raisins. Any dried fruit is
good. I've used dried blueberries, cranberries, and diced dried
apricots in various mixtures. But the cherries are the best. I also
add pepitas and sunflower seeds. Substitute seeds for half of the nuts.
SUGAR AND SPICE PEPITAS
nonstick vegetable oil spray
2 cups shelled pepitas
1/3 cup sugar
1 large egg white, beaten until frothy
1 tablespoon chili powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4-1/2 teaspoon cayenne pepper
Preheat oven to 350F. Spray baking sheet with nonstick spray. Mix
pepitas and next 6 ingredients in medium bowl. Stir in 1/4 teaspoon to
1/2 teaspoon cayenne pepper, depending on spiciness desired. Spread
pepitas in single layer on baking sheet. Bake until pepitas are golden
and dry, stirring occasionally, about 15 minutes. Remove from oven.
Separate pepitas with fork while still warm. Cool. Makes 2 cups.
(This spicy snack is perfect with chilled sparkling wine or ice-cold
beer.)
GLAZED SPICED NUTS
1/3 cup sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup fresh orange juice (strained of pulp)
1 1/2 teaspoons salt
1 1/4 teaspoons cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground mace
1 pound unsalted mixed nuts
Position rack in center of oven and preheat to 250F. Line jelly roll
pan with foil. Cook sugar, butter, orange juice, salt, cinnamon,
cayenne, and mace in heavy skillet over low heat until butter melts and
sugar dissolves. Increase heat to medium. Add nuts and toss until
coated. Spread in single layer on prepared pan. Bake 1 hour, stirring
every 15 minutes. Transfer nuts to large sheet of foil. Separate with
fork or toothpick. Cool completely. Store in airtight container up to 5
days.
Advance preparation procedure: Can be frozen 1 month. Double-wrap in
plastic bags. Bring to room temperature before serving. If sticky,
bake on foil-lined jelly roll pan in 250F oven until crisp, about 20
minutes.
SPICY SWEET CASHEWS
20 ounces cashews (2 10-ounce cans)
2 cups sugar
1/2 cup water
1/2 tsp. salt
3 tsp. cinnamon
3/4 tsp. cloves
3/4 tsp. nutmeg
1/4 tsp. cayenne pepper (optional)
Measure out spices and salt into a small bowl and set aside. Lay out a
large sheet of waxed paper. Heat water and sugar in a heavy pan until it
reaches the soft ball stage (235F). Remove from heat. Working quickly,
stir in the spices and immediately stir in the nuts. Stir rapidly to
cover the nuts with the sugar. Immediately turn out onto waxed paper
and separate. These will cool very quickly and as they cool, the sugar
will crystallize. You need to work quickly to separate the nuts before
the sugar sets. (This recipe was originally made with pecans, but they
are so expensive I tried substituting cashews and decided I liked them
much better. The sugar syrup crystallizes when it cools so the nuts are
covered with a crust of spicy sugar. I have started adding a little
cayenne pepper. The little bit of spice adds a little zip.)
SPICY CASHEWS
2 c. raw cashews
1/4 t. salt
1/4 t. cayenne
a bit of black pepper
1/2 t. of cumin seed, dry roasted (put in cast iron or enamel pan,
heat over med. until perfumy and getting darker, grind a bit
in a mortar and pestle)
3/4 c. golden raisins (optional)
Fry cashews in an inch of oil (I use peanut) until reddish brown. Drain
in a sieve, shake off extra oil, spread the hot nuts on a plate.
Sprinkle with remaining ingredients. Mix well and slide onto another
plate. (From M. Jaffrey's Spice Kitchen)
SPICY CASHEWS
2 c. raw cashews
1/4 tsp. salt
black pepper
1/4 tsp. cayenne
1/2 tsp. ground roasted cumin seeds
Deep fry cashews until reddish brown. (Put about an inch of oil in an
8-inch frying pan.) Drain on a towel. While still very hot sprinkle
with salt, pepper, cayenne, and cumin and toss. (I add 1 part golden
raisins to 2 parts nuts at the same time, on the advice of an Indian
nurse I know. We prefer it that way, now.) (From Madhur Jaffrey's
Spice Kitchen.)
