Healthy Home-Roasted Nuts
So this weekend I celebrated my 21st birthday, albeit a month early, with some of my closest friends. As always, I catered the event and made everything from scratch, even the nuts. Roasting your own nuts at home is so easy to do and the difference in flavour and health benefits is through the roof!
The two varieties I chose were chilli and lime peanuts and Spanish spiced almonds. Both turned out pretty great, even if I do say so myself, and I'll definitely be making them again. The lime with the peanuts makes for a really interesting taste as it provides a freshness you won't find in store bought nuts. The Spanish style almonds were my personal favourites as I really enjoyed the complexity of the spices along with the hint of sweetness from the brown sugar. These nuts are perfect for parties or even as a late night snack with a good glass of sherry or port.
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Chilli and Lime Peanuts
3 limes, juice only
6 tbsp chilli powder
2 tsp cayenne pepper
500g salted peanuts
Preheat the oven to 120C/245F.
Whisk lime juice, chilli powder and cayenne in a large bowl. Add peanuts and toss to coat. Pour into a large rimmed baking tray and spread in an even layer.
Bake, stirring every 15 minutes, until dry, for about 45 minutes. Let cool completely. Store in an airtight container.
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Spanish Spiced Almonds
45g light brown sugar
2 tsp ground cumin
1 tsp hot paprika
1 tsp dried thyme
1 tsp flaked sea salt
1 tsp cayenne pepper
1 large egg white
1 tbsp water
450g raw whole almonds, without skin
Preheat oven to 130C/275F. Coat a large rimmed baking sheet with cooking spray.
Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl.
Whisk egg white and water in a medium bowl until foamy. Add almonds to the egg white and stir to coat. Pour through a sieve to drain off excess egg white.
Transfer the almonds to the bowl of spices and stir well to coat. Spread evenly on the prepared baking sheet.
Bake the almonds for 30 minutes. Stir, reduce the oven temperature to 100C/210F and bake until the almonds are dry and golden, stirring every 15 minutes, for about 45 minutes more. Let cool completely. Store in an airtight container.
TIP: These will both keep for up to 3 weeks in an airtight container.
The two varieties I chose were chilli and lime peanuts and Spanish spiced almonds. Both turned out pretty great, even if I do say so myself, and I'll definitely be making them again. The lime with the peanuts makes for a really interesting taste as it provides a freshness you won't find in store bought nuts. The Spanish style almonds were my personal favourites as I really enjoyed the complexity of the spices along with the hint of sweetness from the brown sugar. These nuts are perfect for parties or even as a late night snack with a good glass of sherry or port.
Chilli and Lime Peanuts3 limes, juice only
6 tbsp chilli powder
2 tsp cayenne pepper
500g salted peanuts
Preheat the oven to 120C/245F.
Whisk lime juice, chilli powder and cayenne in a large bowl. Add peanuts and toss to coat. Pour into a large rimmed baking tray and spread in an even layer.
Bake, stirring every 15 minutes, until dry, for about 45 minutes. Let cool completely. Store in an airtight container.
Spanish Spiced Almonds
45g light brown sugar
2 tsp ground cumin
1 tsp hot paprika
1 tsp dried thyme
1 tsp flaked sea salt
1 tsp cayenne pepper
1 large egg white
1 tbsp water
450g raw whole almonds, without skin
Preheat oven to 130C/275F. Coat a large rimmed baking sheet with cooking spray.
Whisk brown sugar, cumin, paprika, thyme, salt and cayenne in a large bowl.
Whisk egg white and water in a medium bowl until foamy. Add almonds to the egg white and stir to coat. Pour through a sieve to drain off excess egg white.
Transfer the almonds to the bowl of spices and stir well to coat. Spread evenly on the prepared baking sheet.
Bake the almonds for 30 minutes. Stir, reduce the oven temperature to 100C/210F and bake until the almonds are dry and golden, stirring every 15 minutes, for about 45 minutes more. Let cool completely. Store in an airtight container.
TIP: These will both keep for up to 3 weeks in an airtight container.
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