Tag Archives: mexican peanuts

Play with your nuts: Mexican Chili-Lime Peanuts, Spiced Maple-Glazed Pecans, Wasabi-Soy Almonds

Welcome to the third and final installment of the Great Spiced Nut Series! How about we play with our nuts today and dress them up with some yummy international flavors?  (Hey, is that your mind right there in the gutter? Okay, I sort of lead you there, but still!) So today we’re off to Mexico for Chili-Lime Peanuts, to the American South for Spiced Maple-Glazed Pecans, and Japan for Wasabi-Soy Almonds. These are all so addictive and delicious that you’re going to proclaim to one and all the joys of playing with your nuts. Enjoy, and please let me know which ones you like best!

Mexican Chili-Lime PeanutsMexican Chili-Lime Peanuts
From pantry to table: about 45 minutes
Chili + lime + peanuts + salt = heaven. Seriously, need I say more? Just imagine these classic flavors together – if you cannot taste them on your tongue right now, I’m sorry to tell you this, but I think your taste buds are dead.

3 tbsp fresh lime juice
2 tsp chili powder
½ tsp smoked sea salt
1 cup roasted but unsalted peanuts

Heat oven to 250. In a small bowl, mix all the ingredients except peanuts. Then add peanuts and toss to coat. Toss all of this onto a parchment-lined pan and roast for 30-45 minutes, until toasted and the liquid is fully absorbed. Be sure to stir every 10 minutes or so. Serve once they’re cooled.

Spiced Maple-Glazed Pecans

From pantry to table: about 15 minutes
These nuts are slightly sweet, a little sticky, a teeny bit spicy, a touch smoky, and totally delicious. They’re especially fantastic on salads, but they’re also great on their own.
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1 cup raw pecans
¼ tsp cinnamon
1/8 tsp ground cardamom
1/8 tsp ground cumin
generous pinch of allspice
pinch of cayenne
¼ tsp smoked sea salt
1/8 tsp ground ginger
1/8 tsp nutmeg
2 tbsp maple syrup
 
Heat oven to 350. Toast pecans for 12 minutes, stirring occasionally. Meanwhile, in a metal bowl, combine the spices. Add in the maple syrup and blend well. When nuts are done, toss them in the syrup/spice mixture for a few minutes until fully coated. Spread them in a single layer on parchment paper and cool completely.

Wasabi-Soy AlmondsWasabi-soy almonds
From pantry to table: about 16 minutes
If you like things a little spicy and crunchy, this recipe is for you! The rich flavor of soy and the clean-hot flavor of wasabi are a match made in heaven, and the smoky flavor of toasted almonds brings it all together to make a perfect snack. 

1 cup raw almonds

sauce:
2 tablespoons soy sauce
1/2 teaspoon garlic powder
generous dash of cayenne pepper
2 teaspoons brown sugar
dry rub:
1 1/2  tsp wasabi powder
1/4 tsp cornstarch
1 tsp smoked sea salt
1/2 tsp mustard powder
1/4 tsp cayenne pepper
Heat oven to 350. Toast almonds for 10 minutes. While that’s happening, whisk together the sauce ingredients. Toss the hot, toasted almonds in the sauce and coat well. Then roast the almonds for another 6 minutes, stirring every 2 minutes so the sauce doesn’t burn.  (The nuts will be a little bit damp when you take them out, but that’s fine – it’ll help the dry rub stick to the nuts.) While that’s happening, in a dry metal bowl, mix together the dry rub ingredients. When the nuts are ready, toss them vigorously with the dry rub ingredients until coated. Enjoy!
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