Friday, December 18, 2009

Spiced Nuts

I know I said I would get the recipe for the spiced nuts up yesterday but people, yesterday was a madhouse. The evening commute took over an hour last night and I had to stop at Target on the way home for kitty litter. WHAT was I thinking? I was seriously tempted to start swing that 25 lb. box of litter. And I (successfully, thank god) battled the urge to grab this one guy's keys and park his damn car for him. Gah!

Memo for next year—lay in a several month supply of kitty litter by mid-November.

When I finally got home I still needed to cook dinner and put some meat up in the freezer before it turned and wait for Scoob to go to bed so I could wrap his gifts. By then it was 2:00 am and I called it a day and went to bed.

Back up this morning bright and early for physical therapy and woke up with a cold sore and a seriously sore throat. I've still got too much to do to take time out for being sick, not to mention we're leaving for North Carolina in a few days. And I seriously don't want to be traveling while sickly—I'll be that awful person sitting behind you on the plane hacking, coughing, sneezing, and sniffing (did I miss a dwarf?) for 6 solid hours. Not to mention being a lousy house guest invading my hosts' home with my germs.

So anyhow, here are my nuts.

I know you can't really see my nuts here, but I was pretty darn pleased with the packaging.

Spiced Nuts

    2 cups nuts (I used almonds)

    Spice Mix:
    2 Tbsps sugar
    ¾ tsp kosher salt
    ½ tsp cinnamon
    ⅛ tsp allspice
    ⅜–½ tsp cayenne pepper (to taste)

    1 Tbsp water
    1 tsp vanilla extract
    1 tsp brown sugar
    1 Tbsp canola or corn oil

  1. Heat the oven (or toaster oven) to 350°. Spread the nuts on a baking sheet and toast them for 6 minutes or until they are fragrant and their color deepens slightly.
  2. In a medium-size bowl, stir together the spice mix.
  3. In a saucepan, combine the glaze ingredients and bring them to a boil over medium heat, whisking constantly. Stir in the toasted nuts and continue to stir until all the nuts are shiny and the liquid is gone, about 1 to 2 minutes. Move the glazed nuts to a mixing bowl, sprinkle on the spice mix, and toss them well to coat.
  4. Spread the coated nuts on a cookie sheet and return them to the oven for another 4 minutes; check regularly to make sure they don't burn. Remove and let cool. (If you try to taste test these before the nuts cool you'll experience chewy, soggy nuts and be tempted to throw them out.)

I've found I like this recipe more when I double the amount of nuts and triple the glaze and spice mix.

**I can't even work up the energy to feel even the slightest bit embarrassed about all the nut references—toasted nuts, shiny nuts, chewy nuts, soggy nuts. Go ahead, laugh at me while I'm down. I would except that laughing kicks off a chest rattling cough.

1 comment:

  1. WHAT?! North Carlina? You didn't ask me! ;-D Hope you are well and you guys have fun!